3-4 and 1/2 pounds meat (can use deer) Salt and pepper 3 tablespoon olive oil 1 cup chopped onions 1 bay leaf 1/2 teaspoon sage leaves 1/2 teaspoon dried rosemary 1 minced garlic clove 1/2 cup wine 8 ounces crushed tomatoes 3/4 cup chicken stock 1/2 cup black olives 8 ounces mushrooms

Season meat with salt and pepper Heat on medium to high heat olive oil and brown meat Set meat aside Add on medium heat: onions, bay leaf, sage, rosemary for ~5 minutes Add minced garlic clove for 30 seconds Return chicken and add wine Cook over medium heat until wine is evaporated Add crushed tomatoes and chicken stock Low heat for 25 minutes Add black olives and mushrooms Cook covered for 10 minutes Boil on High heat until thickened slightly