Venison: Colorado Venison Stew
Source of Recipe
www.biggamehunt.net
List of Ingredients
2 lbs. venison, cubed & trimmed of all fat
1/2 cup flour
4 tbs. cooking oil
1 large onion, peeled and chopped
1/2 tsp. dried rosemary
6 tbs. dried parsley
1 tbs. paprika
6 cups hot water
1 cup red wine
1 cup peas
Salt to taste
1/2 tsp. white pepper
French bread slicesRecipe
Dredge meat in flour. Heat oil in Dutch oven. Brown meat on all sides, adding onion during last half of browning time. Add rosemary, parsley, paprika, and enough water to cover meat. Bring to boil, reduce heat and simmer, uncovered for one hour, allowing liquid to reduce for gravy. Add wine. Simmer another 30 minutes. Add peas, salt, and pepper. Simmer 5 minutes longer. Serve over French bread slices. Serves six.
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