| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Venison chuck roast, boneless; 1 1/2 inch cubes |
| 2 | tb | Vegetable Oil |
| 2 | c | Water |
| 1/2 | c | Dry red wine |
| 1 | Scallions, minced | |
| 1 | tb | Salt |
| 1/2 | ts | Black pepper,freshly ground |
| 6 | sm | White onions |
| 6 | Samll whole carrots | |
| 3 | md | Potatoes,pared & cubed |
| 1 | md | Kohlrabi,pared & cubed |
| 4 | Stalks celery,2-inch long strips | |
| 1 | lb | Mushrooms, whole, fresh |
| Hot cooked rice | ||
| Fresh parsley |
INSTRUCTIONS
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 1 1/2 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@AOL.COM>
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