Stewed Deer with Onions and Potatoes

Start by reducing any gamey flavors by soaking your meat in a red wine vinegar and water or salt water brine over night.  This will mellow out the flavor of your deer.

Ingredients:
- 2 pounds deer meat, cut into 1-inch cubes
- 2 large onions, sliced
- 4 medium potatoes, peeled and cubed
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste

Instructions:
1. **Preparation**: Pat the deer meat dry with paper towels to remove excess moisture. This helps the meat brown better.
2. **Brown the meat**: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the deer meat and brown on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the meat and set aside.
3. **Cook the onions and garlic**: In the same pot, add the sliced onions and cook until they begin to soften about 5 minutes. Add the minced garlic and cook for another minute.
4. **Combine ingredients**: Return the browned meat to the pot. Stir in the tomato paste and cook for 2 minutes. Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, bay leaf, and salt and pepper. Bring to a simmer.
5. **Add the potatoes**: Add the cubed potatoes to the pot. Cover and simmer on low heat for 1.5 to 2 hours or until the meat is tender and the flavors have melded together.
6. **Final touches**: Taste the stew and adjust the seasoning as needed. Remove the bay leaf before serving.

This dish pairs wonderfully with crusty bread