Savory Venison Stew

• 2 1/2 lb. venison, cut into inch pieces
• 3 large cloves garlic, minced
• 3 Tbsp. olive oil
• 2 c. water
• 1 c. dry red wine
• 1/2 c. tomato paste
• 1 Tbsp. packed brown sugar
• 1 tsp. ground cumin
• 1 tsp. salt
• 3 cinnamon sticks
• 2 bay leaves
• 1 1/2 lb. white onions
• 1/4 c. golden raisins

1. Brown venison and garlic in oil.
2. Pour off drippings.
3. Stir in water, wine, tomato paste, brown sugar, cumin, salt, cinnamon sticks and bay leaves.
4. Cover tightly and cook slowly for 1 1/2 hours.
5. Add onions; continue cooking, covered, for 25 minutes. Stir in raisins and cook 5 minutes.
6. Remove from heat and discard cinnamon sticks and bay leaves.
7. Serve over noodles or orzo. Makes 8 servings.

venison, garlic, olive oil, water, red wine, tomato paste, brown sugar, ground cumin, salt, cinnamon sticks, bay leaves, white onions, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552722 (may not work)