Unlock the wilderness: elevate your taste buds with this unforgettable venison tomato recipe

Embark on a culinary adventure with our exquisite venison tomato recipe. This tantalizing dish seamlessly blends the robust flavors of venison with the vibrant sweetness of tomatoes, creating a symphony of taste that will leave you craving more. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is a culinary masterpiece waiting to be discovered.

Ingredients

• 1 pound venison steak, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil, for searing

Instructions

Step 1: Season and Sear the Venison

In a large bowl, combine the venison cubes with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned, about 2-3 minutes per side.

Step 2: Sauté the Aromatics

Remove the venison from the skillet and set aside. Add the onion and garlic to the skillet and sauté until softened, about 5 minutes.

Step 3: Add the Tomatoes and Spices

Pour in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 4: Return the Venison

Add the seared venison back to the skillet and stir to combine.

Step 5: Simmer and Tenderize

Reduce heat to low, cover, and simmer for 2-3 hours, or until the venison is tender and falls apart.

Step 6: Thicken the Sauce

If desired, you can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water). Bring the sauce to a simmer and whisk in the slurry until thickened.

Step 7: Serve and Enjoy

Serve the venison tomato recipe hot over your favorite pasta, polenta, or rice. Garnish with fresh parsley or cilantro for added flavor.

Tips for the Perfect Dish

• For a richer flavor, use ground venison instead of venison steak.
• Add a splash of red wine or beef broth to the sauce for added depth.
• If you don’t have time to simmer the sauce for hours, use a pressure cooker to tenderize the venison in a fraction of the time.
• Serve with a side of crusty bread to soak up all the delicious sauce.

Variations

• Spicy Venison Tomato Recipe: Add a pinch of cayenne pepper or chili flakes to the sauce for a kick of heat.
• Creamy Venison Tomato Recipe: Stir in a cup of heavy cream or sour cream to the sauce for a creamy and indulgent twist.
• Mediterranean Venison Tomato Recipe: Add chopped olives, capers, and feta cheese to the sauce for a Mediterranean-inspired dish.

Answers to Your Questions

Q: What is the best cut of venison for this recipe?
A: A tenderloin or backstrap is ideal, but you can also use shoulder or leg meat.

Q: Can I use ground beef instead of venison?
A: Yes, but the flavor will be different. Ground beef will not have the same gamey taste as venison.

Q: How long can I store the venison tomato recipe?
A: Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the venison tomato recipe?
A: Yes, freeze the leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What sides go well with the venison tomato recipe?
A: Serve with pasta, polenta, rice, mashed potatoes, or roasted vegetables.