2 T vegetable oil
2 lbs. venison top round or beef, cut into 1-inch cubes, divided
3 medium onions, each cut into 8 wedges
2 C beef or venison stock
1 C dry red wine
2 T balsamic vinegar
3 cloves garlic, minced
1 t dried thyme leaves.
1 t salt
½ t black pepper
12 oz Benjamin Twiggs Michigan Dried Cherries
1/4 C packed brown sugar
½ C all purpose flour
½ C water
8 C hot cooked white rice
snipped fresh parsley (optional)
In 6-quart Dutch oven, heat 1 T vegetable oil over medium high heat. Add half of the venison and cook for 4-6 minutes, or until meat is no longer pink, stirring frequently. Use a slotted spoon to remove meat from pot. Set aside. Drain pot. Repeat with remaining oil and venison.
Return meat to pot. Stir in onions, stock, wine, vinegar, garlic, thyme, salt and pepper. Bring to boil over high heat. Reduce heat to low. Cover and simmer for 1 to 1½ hours, or until meat is tender, stirring occasionally.
In medium mixing bowl, combine dried cherries, brown sugar, flour, and water. Stir into meat mixture, Cook 5-8 minutes, or until sauce has thickened, stirring frequently.
Serve over rice. Garnish with parsley.