He is a Grey Cup champion; she is a fashionista, but Jason and Marjean Maas are all about down-home style. In this edition of "Celebrity Chef," the former Eskimo quarterback speaks candidly about life in Hamilton, love at first sight and his favourite hobby: hunting. 

Jason underwent surgery before Christmas on his right shoulder, but should be good to go for the start of next season.

Shotgun Venison Steak

Ingredients:

• 2 lbs    venison steak
• 1 tbsp  butter
• 1 tbsp  olive oil
• 1 cup   green onions & greens finely chopped (about 1 cup)
• 1          med. carrot peeled and chopped
• 1          large clove garlic diced
• 1 tsp    dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried Italian seasoning
• 1 tblsp  Worcestershire sauce
• 1 (8 oz) can tomato sauce
• 1/2 cup dry red wine (up to 1/2 cup additional/not cooking wine)
•             pasta or noodles of choice

Directions:
 
Season venison steak on both sides with salt and pepper. In a large heavy frying pan over medium-high heat, melt butter and add olive oil. Add venison steak in one piece and brown well on both sides.

When the second side is nearly browned, add the green onion and carrots around venison. Stir lightly until brown. Add garlic, basil, oregano, Italian seasoning and Worcestershire sauce. Mix in tomato sauce and wine.

Bring to a boil, cover, and reduce heat to a simmer. Cook between 60 and 90 minutes until venison steak is very tender.

Serve with pasta noodles of your choice and divide steak into small bite size pieces. Add green salad or vegetable side for a nutritiously delicious meal!