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 \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@...>

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