Venison Ragu - cooking recipe

Ingredients

2 lbs venison stew meat
olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 garlic cloves, minced
1/2 cup red wine
1/4 1/4 cup lamb broth or 1/4 cup venison broth
1/2 cup roasted tomatoes or 1/2 cup canned roma tomato
1 teaspoon fennel seed
1 sprig fresh rosemary
2 tablespoons parsley, minced
parmesan cheese, to taste
salt, to taste
pepper
salt venison

Preparation

Venison Ragu.
In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
Serve with noodles, polenta, or gnocchi.