Recipe - Colorado Venison Stew

2 pound Venison, cubed (all fat,
Bone & sinew removed)
4 tablespoon Cooking oil
One half cup Flour
2 teaspoon Salt
One half teaspoon White pepper
One half teaspoon Rosemary
6 tablespoon Dried parsley
1 lg Onion peeled & wedged
1 tablespoon Paprika
6 cup Hot water (to cover)
1 cup Peas (frozen, canned or
Fresh)
1 cup Red wine

Dredge meat in flour. Brown meat & onions in cooking oil. Add
remaining ingredients except for peas & wine. Simmer for 1 hour
allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes.
Add peas, simmer 5 minutes longer. Serve over French bread slices.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip