Braised Venison with Red Wine Sauce

Steps

1. Season the venison with salt and pepper. 2. In a Dutch oven, heat olive oil over medium-high heat. Sear the venison until browned on all sides. Remove and set aside. 3. In the same pot, sauté onions, garlic, carrot, and celery until softened. 4. Deglaze the pot with red wine, scraping up any browned bits. 5. Add the beef broth and return the venison to the pot. 6. Cover and simmer over low heat for 2-3 hours until the venison is tender. 7. Remove the venison and let it rest. 8. Strain the sauce, discarding the solids. 9. Return the sauce to the pot, reduce to desired consistency. 10. Serve the venison topped with the red wine sauce and fresh herbs.