Click the image to start the slide show,
or click the link below to show all pictures.
This is a very easy recipe to make. The hardest part is to not over-cook the meat. We used frozen 'Mexican-style' vegetables, but fresh should work just fine. 1-2 lb Venison. 1 c Port wine. 3 Tbs fresh Sage, minced. 2 Tbs olive oil. 1 Tbs minced Garlic. 16 oz frozen mixed 'Fiesta' vegetables. 12 oz packaged pasta.