Ingredients
- 6 onions (white)
- 6 samll carrots (whole)
- 4 stalks celery
- 3 potatoes
- 1 scallions
- 1 kohlrabi
- 1 rice parsley (hot cooked fresh)
- 900 gr venison chuck roast
- 475 ml water
- 160 gr mushrooms
- 120 ml dry wine (red)
- 30 ml vegetable oil
- 8 gr salt
- 1 gr black pepper
- 2 slices long
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 1.5 hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley.