Recipe: Country-Style Venison

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Yield: 1 Servings

      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

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>

You can no more outgrow your need for God than you can outgrow your need for oxygen

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