| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Stews | 1 | Servings | |
INGREDIENTS
| 2 | lb | Venison, cubed (all fat, |
| Bone & sinew removed) | ||
| 4 | tb | Cooking oil |
| 1/2 | c | Flour |
| 2 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/2 | ts | Rosemary |
| 6 | tb | Dried parsley |
| 1 | lg | Onion peeled & wedged |
| 1 | tb | Paprika |
| 6 | c | Hot water (to cover) |
| 1 | c | Peas (frozen, canned or |
| Fresh) | ||
| 1 | c | Red wine |
INSTRUCTIONS
Dredge meat in flour. Brown meat & onions in cooking oil. Add remaining ingredients except for peas & wine. Simmer for 1 hour allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes. Add peas, simmer 5 minutes longer. Serve over French bread slices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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