LOCATION: Recipes >> Variety Meats >> Venison 05
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Venison 05
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VENISON STEW
2 pounds venison, cubed (all fat, bone and sinew removed)
4 tablespoons cooking oil
1/2 cup flour
2 teaspoons of salt
1/2 teaspoon white pepper
1/2 teaspoon rosemary
6 tablespoons dried parsley
1 large onion peeled and wedged
1 tablespoon paprika
6 cups hot water (to cover)
1 cup peas
1 cup red wine
Dredge meat in flour. Brown meat and onions in cooking oil. Add
remaining ingredients except for peas and wine. Simmer for 1 hour
allowing liquid to reduce to gravy. Add wine and simmer for 30
minutes. Add peas, simmer 5 minutes longer. Serve over French bread
slices.
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