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Colorado Venison Stew

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.




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