Instructions: Saute the Venison over high heat in the butter and pepper until browned.

Add the beef, red wine, garlic, bay leaves, thyme and soy sauce. Bring to a boil, then simmer until tender. Thicken juices with a roux or heavy cream

(35%). Add in red pepper. Mushrooms and other vegetables can be added.

Venison is also good as a burger or taco. By chefs Gaston Deschenes and

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