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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