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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is really great on a cold night or after a long day hunting........hope you enjoy 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 slices |
Directions:
1. Dredge meat in flour.
2. Heat oil in Dutch oven.
3. Brown meat on all sides, adding onion during last half of browning time.
4. 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.
5. Add wine. Simmer another 30 minutes.
6. Add peas, salt, and pepper.
7. Simmer 5 minutes longer.
8. Serve over French bread slices.
9. Serves six.
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