3-4 and 1/2 pounds meat (can use deer)
Salt and pepper
3 tablespoon olive oil
1 cup chopped onions
1 bay leaf
1/2 teaspoon sage leaves
1/2 teaspoon dried rosemary
1 minced garlic clove
1/2 cup wine
8 ounces crushed tomatoes
3/4 cup chicken stock
1/2 cup black olives
8 ounces mushrooms

3 -4 and 1/2 pounds meat (can use deer) 3 tablespoon olive oil 1 cup chopped onions 1 bay leaf 1/2 teaspoon sage leaves 1/2 teaspoon dried rosemary 1 minced garlic clove 1/2 cup wine 8 ounces crushed tomatoes 3/4 cup chicken stock 1/2 cup black olives 8 ounces mushrooms

Season meat with salt and pepper
Heat on medium to high heat olive oil and brown meat
Set meat aside
Add on medium heat: onions, bay leaf, sage, rosemary for ~5 minutes
Add minced garlic clove for 30 seconds
Return chicken and add wine
Cook over medium heat until wine is evaporated
Add crushed tomatoes and chicken stock
Low heat for 25 minutes
Add black olives and mushrooms
Cook covered for 10 minutes
Boil on High heat until thickened slightly