Country-style venison

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 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

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@...>

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