Colorado venison stew

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
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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