1½ pounds venison steak
2 tablespoons all-purpose flour
Salt and pepper
2 tablespoons vegetable oil
½ cup chopped onion
½ cup chopped celery
2 (28-ounce) cans diced tomatoes, not drained
1 teaspoon granulated sugar
½ teaspoon dried rosemary
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
2 medium carrots, diced
2 medium potatoes, diced
Cut the venison into ½-inch cubes. In a small bowl combine the flour with salt and pepper to taste. Coat the venison with the flour mixture. In a Dutch oven on medium-high heat brown the venison in the hot oil. Add the onion and celery and cook until tender. Add the tomatoes, sugar, rosemary, basil, salt, and pepper. Reduce the heat to low, cover, and simmer for 30 minutes. Remove the cover and add the carrots. Cook uncovered for 30 minutes. Add the potatoes and cook for another 30 minutes or until the vegetables and venison are tender.
YIELD: 6 TO 8 SERVINGS