Colorado Venison Stew
Yield: 1 Servings
2 lb Venison, cubed (all fat, Bone & sinew removed) 4 tb Cooking oil 1/2 c Flour 2 ts Salt 1/2 ts White pepper 1/2 ts Rosemary 6 tb Dried parsley 1 lg Onion peeled & wedged 1 tb Paprika 6 c Hot water (to cover) 1 c Peas (frozen, canned or Fresh) 1 c 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.