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2 lb Venison chuck roast, boneless; 1 1/2 inch cubes
2 tb Vegetable Oil
2 c Water
1/2 c Dry red wine
1 Scallions, minced
1 tb Salt
1/2 ts Black pepper, freshly ground
6 sm White onions
6 Samll whole carrots
3 md Potatoes, pared & cubed
1 md Kohlrabi, pared & cubed
4 Stalks celery, 2-inch long strips
1 lb Mushrooms, whole, fresh
Hot cooked rice
Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add
water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover &
simmer 1 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until
tender. Serve over hot cooked rice. Garnish with parsley.
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