Lincolnshire Venison Hotpot

• 2lb/1kg diced venison
  1/4 cup margarine
  3 tablespoons Extra virgin olive oil
  2 cups thinly sliced celery
  1 large red onion
  1 large green pepper, chopped
  3 tomatoes, cut up
  3 medium potatoes, cut up
  1/4 tsp Italian seasoning
  3 tbsp brown sugar
  1 tbsp white vinegar
  2 beef bouillon cubes
  10 oz spaghetti sauce
  2 cups water
  2 tbsp chopped chervil or parsley

Recipe

Brown venison cubes in margerine in a Dutch oven over medium heat. Add remaining ingredients; mix, cover and simmer over low to medium heat for about 2 hours.

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