Country-style venison
1 Servings
Ingredients
| Quantity | 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 | Scallions, minced | |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Black pepper,freshly ground |
| 6 | smalls | White onions |
| 6 | Samll whole carrots | |
| 3 | mediums | Potatoes,pared & cubed |
| 1 | medium | Kohlrabi,pared & cubed |
| 4 | Stalks celery,2-inch long strips | |
| 1 | pounds | Mushrooms, whole, fresh |
| Hot cooked rice | ||
| Fresh parsley | ||
Directions
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@...>