Recipe for Colorado Venison Stew

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Yield:

Ingredients:

Amount	Ingredient
2 lb	Venison cubed
	(all fat, bone and sinew removed)
4 tbl	Cooking oil
1/2 cup	Flour
2 tsp	Salt
1/2 tsp	Freshly-ground white pepper
1/2 tsp	Rosemary
6 tbl	Dried parsley
1 lrg	Onion peeled and wedged
1 tbl	Paprika
6 cup	Hot water to cover
1 cup	Peas (frozen, canned or fresh)
1 cup	Red wine

Instructions:

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

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