Colorado Venison Bread Slop

[BornBad]

2 lbs. venison, cubed & trimmed of all fat

1/2 cup flour

4 tbs. cooking oil

1 large onion, peeled and chopped

1/2 tsp. dried rosemary

6 tbs. dried parsley

1 tbs. paprika

6 cups hot water

1 cup red wine

1 cup peas

Salt to taste

1/2 tsp. white pepper

French bread slices



Dredge meat in flour. Heat oil in Dutch oven. Brown meat on all sides, adding onion during last half of browning time. Add rosemary, parsley, paprika, and enough water to cover meat. Bring to boil, reduce heat and simmer, uncovered for one hour, allowing liquid to reduce for gravy. Add wine. Simmer another 30 minutes. Add peas, salt, and pepper. Simmer 5 minutes longer. Serve over French bread slices. Serves six.

[BornBad]

Never was much of a stew fan myself unless the meat was grounded before cooking.

[Warmouth]

It needs potatoes and carrots.

[BornBad]

You are right dave-t. There is no taters and carrots in this so called Colorado stew. It is not stew. This will be fixed.