Recipe - Country-Style Venison

2 pound Venison chuck roast,
boneless; 1 One half inch cubes
2 tablespoon Vegetable Oil
2 cup Water
One half cup Dry red wine
1 Scallions, minced
1 tablespoon Salt
One half teaspoon Black pepper,freshly ground
6 small White onions
6 Samll whole carrots
3 md Potatoes,pared & cubed
1 md Kohlrabi,pared & cubed
4 Stalks celery,2inch long
strips
1 pound 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 One half 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