Country-Style Venison

• 2 pounds venison chuck roast boneless, cut into 1 1/2 inch cubes
• 2 tablespoons vegetable oil
• 2 cups water
• 1/2 cup red wine dry
• 1 each scallions, spring or green onions minced
• 1 tablespoon salt
• 1/2 teaspoon black pepper freshly ground
• 6 small onions
• 6 small carrots whole
• 3 medium potatoes pared, cubed
• 1 medium kohlrabi pared, cubed
• 4 each celery stalks cut into 2 inch long strips
• 1 pound mushrooms whole, fresh
• 1 x rice cooked
• 1 x parsley leaves fresh

1. Brown venison cubes on all sides in hoy oil in large, heavy skillet.
2. Add water, wine, scallion, salt and pepper, bring to boil.
3. Reduce heat; cover and simmer 1 1/2 hours.
4. Add vegetables, cover and simmer 20 minutes, or until tender.
5. Serve over hot cooked rice.
6. Garnish with parsley.

chuck roast, vegetable oil, water, red wine, scallions, salt, black pepper, onions, carrots, potatoes, celery stalks, mushrooms, rice, parsley

Taken from recipeland.com/recipe/v/country-style-venison-34188 (may not work)