Ingredients:

Slice equal portions of each vegetable into bite size pieces, combine into one bowl and set aside. Slice venison into bite size strips and simmer till cooked through in a 1/4 cup Balsamic vinegar and two tbsp olive oil cooking very slowly to keep tender. Drain off any excess juice and add pasta sauce of your choice (enough to just cover the meat). Add another splash of Balsamic to this and simmer till all is hot. Add pre-cut veggies and continue simmering till veggies are warm. Don't let them cook to long or they will loose their texture. Serve this all over pasta of your choice. I like Linguine or Fettuccine. I also add some hot sauce and hot peppers to taste but they are optional. The measurements are subject to your tastes and not to be taken as literal because I have never measured anything when making this creation. I have made this recipe with heart, tenderloin and backstrap with equal results.