Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
3 ea Venison (to 4 lb) 1 t Dried parsley
- 1 flour 1 1/2 t Salt
3 T Bacon fat 3 ea Carrots, scraped/quartered
1 c Wine, dry red

-------------------------DIRECTIONS------------------------------
1 1/2 c Hot water 1/2 t Coarse red pepper
1 t Mixed thyme, basil, marjoram 3 ea Potatoes, scraped/quartered
1 ea Onion, large

Remove sinews and bones from deer; cut meat into bite sized pieces
roll in flour. Brown in bacon fat, wine, herbs, onions, salt and
pepper. Cover pot and and bring to a boil. Lower heat and simmer two
hours. Add carrots potatoes. Cover and simmer 1 hour, adding more
hot water if needed. When meat is tender and vegetables done, serve
hot with french bread.

Submitted By EARL SHELSBY On 11-20-94

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