Instructions: Heat oil in a large stockpot and add venison, cooking until evenly browned. Add onion and garlic and cook for a few minutes more. Add next 5 ingredients, bring to a boil, then reduce heat to low. Cover and simmer until meat begins to break apart easily.

Add carrots, celery and beans. Cook 10 minutes. Add pasta and cook until al dente, about 10 minutes. Serve in bowls and top with Parmesan cheese.

This recipe yields 6 to 8 servings.

Comments: Some parts of a deer are just too tough for the "fast and hot" method of cooking. Cuts from the shoulder, neck and shanks are best suited to stewing and braising. And so we have my own simplified version of the classic Italian minestrone soupavenistrone. Cute name, but does it taste good? Yeah, Baby! Dont forget to carefully trim the meat. Gristle, fat and sinew dont taste good no matter how you cook them.

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