Ingredients
- 2 pounds venison chuck roast boneless
- cut into 1 1/2 inch cubes
- 2 tablespoons vegetable oil
- 2 cups water
- 1/2 cup red wine dry
- 1 each scallions
- spring or green onions minced
- 1 tablespoon salt
- 1/2 teaspoon black pepper freshly ground
- 6 small onions
- 6 small carrots whole
- 3 medium potatoes pared
- cubed
- 1 medium kohlrabi pared
- cubed
- 4 each celery stalks cut into 2 inch long strips
- 1 pound mushrooms whole
- fresh
- 1 x rice cooked
- 1 x parsley leaves fresh
Instructions
- Brown venison cubes on all sides in hoy oil in large, heavy skillet.
- Add water, wine, scallion, salt and pepper, bring to boil.
- Reduce heat; cover and simmer 1 1/2 hours.
- Add vegetables, cover and simmer 20 minutes, or until tender.
- Serve over hot cooked rice.
- Garnish with parsley.
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