Instructions: In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden-brown, about 8 to 10 minutes. Add 1 cup Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside.

Season venison with salt and pepper and dredge in seasoned flour. In a clean 12- to 14-inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden-brown on one side. Turn and cook 1 minute on other side and remove to warm plate.

Add potatoes to the pan and cook until light-brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around.

This recipe yields 4 servings.

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