Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   virgin olive oil -- divided
   2                    spanish onions -- cut 1/8" ribbons
   1 1/2  cups          cinzano rosso sweet vermouth -- divided
   8      pieces        venison -- denver leg 1/2"
                        -- thick
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           seasoned flour
   2                    waxy potatoes -- peeled, cut 1/2"
   1      cubes         -- soaking in water
   4      ounces        speck -- (smoked prosciutto),
                        -- cut 1/8" julienne
   4      cups          chicken stock
     1/4  cup           basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a 12- to 14-inch sauté pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden-brown, about 8 to 10 minutes. Add 1 cup Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour. In a clean 12- to 14-inch sauté pan, heat oil until smoking. Place venison pieces and cook until dark golden-brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes to the pan and cook until light-brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5743)