THE MARINADE
Make up two tightly sealed cheesecloth bags with: sprig of fresh rosemary, sprig of fresh sage, one cinnamon stick, three bay leaves and six whole cloves. Use one bag with:
2 lbs. venison shoulder, cut into one-inch pieces 1 celery stalk, quartered 1 carrot, peeled and cut into large chunks 1 yellow onion, quartered 2 ½ cups hearty red wine (Cabernet, Merlot or Malbec) In a non-aluminum bowl, combine the ingredients, cover and refrigerate overnight.
THE RAGÙ
Tightly sealed bag of herbs, as described above
½ cup each, finely chopped yellow onion, carrot, celery 2 cloves garlic, chopped 1-28 oz. can peeled San Marzano tomatoes, drained and chopped 1 cup hearty red wine (Cabernet, Merlot or Malbec) ½ cup Marsala wine 3 cups beef stock Extra virgin olive…
