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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I haven't made this yet but it sounds really good. It is from a cookbook call Over 50 and Still Cooking . Ingredients:
2 lbs venison, cut into 1 inch cubes |
2 tablespoons oil |
1 medium onion, thinly sliced |
1 garlic clove, minced |
1 tablespoon tomato paste |
1 red bell pepper, chopped |
3 teaspoons paprika |
1 teaspoon pepper |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1 cup red wine |
1 cup water |
1 cup half-and-half |
1 tablespoon dried oregano |
1 tablespoon lemon juice |
Directions:
1. In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
2. Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
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