This needs a venison flank about two inches thick to work.
Really fresh heirloom tomatoes help a bit too.
Venison Flank Stewed in Tomaotes
- 2 lb venison flank roast
- 1 tbsp fish sauce
- 1 tbsp worcestershire sauce
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 cup dry red wine
- 1/2 cup onion sliced thin
- 3 cops chopped tomatoes
- 1 yellow bell pepper diced fine
- 1/2 cup sliced mushrooms
- 1 1/2 cups beef stock
- 2 tbsp chopped fresh rosemary
- 2 tbsp olive oil
Mix fish sauce, worcestershire, vinegar, mustard and wine together and add venison. Marinate for six hours in the refrigerator turning once. In a large saute pan heat olive oil and sear venison over medium heat on both sides. Remove meat to a dish. Add onion and saute over medium low heat until golden. Add bell pepper and mushrooms and cook until softened. Add tomatoes and raise heat to medium. Once tomatoes begin to release their juice add stock and rosemary. Bring to a simmer and add venison. Cook until venison is medium rare, about 15 minutes. Remove meat and reduce sauce over high heat until thick. Season with salt and pepper and serve over sliced meat.