Instructions: NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix.

Beef broth can be substituted for red wine.

Trim fat from venison roast. Cut venison into 3/4 inch cubes. Mix 3 tablespoons flour, the paprika, salt and pepper. Coat venison with flour mixture.

Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3

minutes, stirring occasionally, until brown. Stir in onions, oregano, 1 1/4 cups of the broth and the wine; reduce heat. Cover and simmer 20 to 25 minutes or until venison and onions are tender.

Prepare rice mix as directed on package, omitting butter; keep warm. Mix

remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture.

Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly.

Serve over rice.

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