Email to Cat      

Venison: Colorado Venison Stew

Source of Recipe


Unknown



List of Ingredients



• 2 pounds venison, cubed and trimmed of all fat
  
• ½ cup flour
  
• 4 Tbsp cooking oil
  
• 1 large onion, peeled and chopped
  
• ½ tsp dried rosemary
  
• 6 Tbsp dried parsley
  
• 1 Tbsp paprika
  
• 6 cups hot water
  
• 1 cup red wine
  
• 1 cup peas
  
• Salt to taste
  
• ½ tsp white pepper
  
• .
  
• French bread slices
  






Instructions



1. Dredge meat in flour. Heat the oil in a Dutch oven.
   Brown meat on all sides in Dutch oven, adding onion during last half of browning time. Add rosemary, parsley, paprika, and enough water to cover meat.
   
   
2. Bring to a boil; reduce heat and simmer uncovered for one hour, allowing liquid to reduce for gravy. Add wine and simmer for 30 minutes longer.
   
   
3. Add peas, salt, and pepper. Simmer 5 minutes longer. Serve over French bread slices.
   
   Serves 6