Venison Ragu

Ingredients

• 2 lbs venison stew meat
• olive oil
• 1 carrot, diced
• 1 onion, diced
• 2 leeks, diced
• 1 fennel bulb, diced
• 2 garlic cloves, minced
• 1/2 cup red wine
• 1/4 1/4 cup lamb broth or 1/4 cup venison broth
• 1/2 cup roasted tomatoes or 1/2 cup canned roma tomato
• 1 teaspoon fennel seed
• 1 sprig fresh rosemary
• 2 tablespoons parsley, minced
• parmesan cheese, to taste
• salt, to taste
• pepper
• salt venison