Title: Hunter"S Stew Jrb
Categories: Entree Soup
Yield: 1 Servings

2	lb	Venison
2	lg	Potatos
5	md	Carrots
2	lg	Onions
2	c	Burgundy wine
1	c	Flour
1/4	c	Cooking oil or
		Bacon drippings

Cube venison into bite sized chunks and dredge in flour. (I shake mine in a bag) Prepare and cut up vegetables into fair sized chunks. Brown dusted venison in bacon drippings untill fairly dark brown in color over medium heat. Place them in a large pot and add 2 cups of wine add water to bring the level of the liquid high enough to cover the browned meat. Bring it to a boil and lower the heat. Simmer for about an hour or so and toss in the veggies. When veggies are tender the stew is ready! (about 30 -45 min) You may have to thicken the gravy a bit with a roux.

I have made this with about a teaspoon of rosemary added with the wine and it didn't hurt anything :) BON APPETIT!

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