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Venison Strips in Wine


1 1/2 pounds venison
1/4 cup flour
1/4 cup cooking oil
4 small carrots, cut and quartered
1 1/2 green peppers, cut in strips
1/2 cup red wine
2 medium red potatoes, peeled and quartered
1 medium onion, peeled and quartered
Salt and pepper to taste

Remove all fat from venison. Cut meat across grain 1/2 inch wide and 1 1/2 inch long. Shake strips in seasoned flour in a plastic or paper bag. In a heavy pan, brown meat in hot oil until no longer rare. Add wine and carrots, simmer for 15 minutes tightly covered. Add potatoes, onions, and peppers and stir gently. Add more wine and seasoning if necessary. Simmer 15 more minutes or until vegetables and meat are tender. Watch carefully and serve hot!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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