OLL Venison

Venison with olives & capers in a spicy wine sauce.


– 1.5lb Venison steaks or chops

– Goose breast or thigh/leg meat

– Chicken (any part bone in or boneless)

– Pork chops

– Beef

*For Boneless pieces, cut about 1/2″ thick

– 1-3 Tbsp Hot chili oil – (simmer hot pepper seeds in olive oil, the more seeds, the more flavor, on low for 15-20 min then strain… Taa daa, chili oil!)

– 1 bottle Dry white wine ie. Chablis

– 2 lg Fresh garlic toes-chopped

– 1/2 med Onion-slices

– 1/2 cup Chopped black olives

– 1/2 cup Chopped green olives

– 2 Tbsp Caper berries-small

– 1/3-1/2 cup chopped Italian parsley

– chili oil

– 2tsp butter


Season all meat, both sides, with black pepper and seasoned salt, ie. Lowry. Brown both sides in a single layer in the chili oil. Do in batches if necessary. Add garlic, cook slightly. Do not brown. Add 1/2 c wine stirring to pickup the brown bits and flavor from the pan. Add meat back to the pan. Add onion, wine to just below top surface and cover and simmer until meat is tender enough to cut with a fork… Approx 1 hour. Check periodically to make sure pan does not go dry. If needed, add more wine or water… I add wine. Once meat is tender, allow wine to reduce add a drizzle of chili oil, a couple pats of butter, olives, capers, and parsley. Stir carefully. Cook another minute or two then serve. Enjoy!

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