Rosemary bergundy moose or venison
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Moose or venison stew |
| Flour | ||
| Oil | ||
| 8 | Onions quartered | |
| 1 | pounds | Mushrooms (opt) |
| 2 | cups | Bergundy or other dry red |
| Wine | ||
| 2 | cups | Beef stock |
| 2 | (2\") sprigs of fresh | |
| Rosemary | ||
| 4 | larges | Cloves garlic chopped |
| Pepper & salt | ||
Directions
Brown onion in oil, toward end add garlic. Remove from pan. Brown mushrooms (if adding) Remove them from pan. Flour, meat & brown.
Combine all in glass dutch oven. Bake for 1½ to 2 hours or until Serve with white or wild rice.
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