Bears Venison Stew
From grizzlybear 15 years agoIngredients
- 2 lbs. venison, cubed & trimmed of all fat shopping list
- 1/2 cup flour shopping list
- 4 tbs. cooking oil shopping list
- 1 large onion, peeled and chopped shopping list
- 1/2 tsp. dried rosemary shopping list
- 6 tbs. dried parsley shopping list
- 1 tbs. paprika shopping list
- 6 cups hot water shopping list
- 1 cup red wine shopping list
- 1 cup peas shopping list
- salt to taste shopping list
- 1/2 tsp. white pepper shopping list
- French bread slices shopping list
How to make it
- 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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