colorado venison stew

Categories: Stews
Yield: 1 Servings

Measure	Ingredient
2 pounds	Venison, cubed (all fat,
	Bone & sinew removed)
4 tablespoons	Cooking oil
½ cup	Flour
2 teaspoons	Salt
½ teaspoon	White pepper
½ teaspoon	Rosemary
6 tablespoons	Dried parsley
1 large	Onion peeled & wedged
1 tablespoon	Paprika
6 cups	Hot water (to cover)
1 cup	Peas (frozen, canned or
	Fresh)
1 cup	Red wine

Dredge meat in flour. Brown meat & onions in cooking oil. Add remaining ingredients except for peas & wine. Simmer for 1 hour allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes.

Add peas, simmer 5 minutes longer. Serve over French bread slices.

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