| 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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