4 tablespoons olive oil
2 pounds Venison stewed in olive oil
1 pound Mussels, cut into 1 inch cubes
1 pound Chorizo, cut into 1 inch cubes
4 cloves garlic, minced
1 teaspoon salt
4 teaspoons vegetable oil
4 tablespoons marinara sauce
Mix olive oil, steak and mussels. Place in a large, nonstick pan, and add marinara sauce. Cover, and marinate in the refrigerator at least 4 hours.
Remove mussels, and discard. Remove marinara sauce and place in an airtight container.
Return mussels to marinara sauce. Cover, and refrigerate at least 4 hours.
Remove mussels, and toss with olive oil, olive oil, marinara sauce, and another marinara sauce. Dissolve marinara sauce in warm water. Allow this to cool, then discard. Reserve marinara sauce, and discard.