"Although the ingredients in this recipe offer a delicious stew, the writing and order of the instructions should be edited better. For a beginner, they are confusing. First, to put a pot over high heat with olive oil -- low burning temperature -- before dredging the venison could result in smoking oil. Second, deglazing the pan with the tomatoes before the wine is less savory, thus I used the wine first, and then added the tomatoes. Third, when did the pot go in the oven and at what temperature?"

"Although the ingredients in this recipe offer a delicious stew, the writing and order of the instructions should be edited better. For a beginner, they are confusing. First, to put a pot over high heat with olive oil (low burning temperature) before dredging the venison could result in smoking oil. Second, deglazing the pan with the tomatoes before the wine is less savory, thus I used the wine first, and then added the tomatoes. Third, when did the pot go in the oven and at what temperature?"

"Although the ingredients in this recipe offer a delicious stew, the writing and order of the instructions should be edited better. For a beginner, they are confusing. First, to put a pot over high heat with olive oil (low burning temperature) before dredging the venison could result in smoking oil. Second, deglazing the pan with wine after partially deglazing it with acidic tomatoes is less savory, thus I used the wine first, and then added the tomatoes. Third, when did the pot go in the oven and at what temperature?"