Heat the oil in a Dutch oven
, or large, heavy pot over medium-high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes
and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine
is reduced by half. Add the veal
stock and bring to a boil. Reduce the heat to medium-low and simmer
until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the venison.
Yield: 2 1/3 cups