Potted Venison

Directions

1. 1
   Trim venison of all fat.
2. 2
   Cut into 3-inch cubes.
3. 3
   In a large kettle, heat olive oil and add meat.
4. 4
   Brown on all sides.
5. 5
   Add garlic and shallots.
6. 6
   Mix well until light brown.
7. 7
   Add wine and simmer uncovered until wine is reduced by half, about 20 minutes at medium heat.
8. 8
   Add beef stock and Worcestershire sauce with whole mushrooms.
9. 9
   Mix and cover.
10. 10
    Simmer 2 to 2 1/2 hours or until fork-tender.
11. 11
    Remove from heat.
12. 12
    Place in serving bowl and serve with Hunter Sauce on the side.
13. 13
    Nice served with roasted potatoes.