Tuesday, April 08, 2008

Venison and Artichoke Sauce

But, even though I'm sick, here's some food!

1 tablespoon olive oil
1 tablespoon red wine vinegar

2 cloves garlic, minced
1 medium onion, diced

1 lb ground venison (or ground beef, or ground bison)

1 – 15 ounce can crushed tomatoes
1 teaspoon dried tarragon
1 – 15 oz can artichoke hearts
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of 1 lemon
8 ounces chicken broth
1 large red bell pepper, diced

Heat a large skillet over medium heat. When heated, add oil and vinegar (keep head away from the skillet when adding the vinegar. Fumes make it difficult, at best, to breathe). Add garlic and onion and sauté until onion is translucent. Add venison and brown. Add remaining ingredients and simmer for 30 minutes (or longer, if you prefer).

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