Recipe - Rosemary Bergundy Moose Or Venison

6 pound Moose or venison stew
Flour
Oil
8 Onions quartered
1 pound Mushrooms (opt)
2 cup Bergundy or other dry red
Wine
2 cup Beef stock
2 (2") sprigs of fresh
Rosemary
4 lg Cloves garlic chopped
Pepper & salt

Brown onion in oil, toward end add garlic. Remove from pan. Brown
mushrooms (if adding) Remove them from pan. Flour, meat & brown.
Combine all in glass dutch oven. Bake for 1 One half to 2 hours or until
Serve with white or wild rice.

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