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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