Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Venison chuck roast, boneless; 1 1/2 inch cubes |
| 2 tablespoons | Vegetable Oil |
| 2 cups | Water |
| ½ cup | Dry red wine |
| 1 \N | Scallions, minced |
| 1 tablespoon | Salt |
| ½ teaspoon | Black pepper,freshly ground |
| 6 smalls | White onions |
| 6 \N | Samll whole carrots |
| 3 mediums | Potatoes,pared & cubed |
| 1 medium | Kohlrabi,pared & cubed |
| 4 \N | Stalks celery,2-inch long strips |
| 1 pounds | Mushrooms, whole, fresh |
| \N \N | Hot cooked rice |
| \N \N | Fresh parsley |
Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover & simmer 1½ hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley.
Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@...>