Venison In Gravy With Sausage

• 2 1/2 to 3 lb. venison, marinated, cut in chunks
• 5 slices bacon, cut up
• 1/2 c. oil
• 2 onions, sliced
• 1 lb. smoked sausage
• 1 tomato, peeled and chopped
• 1 Tbsp. flour
• 1 c. white wine
• 1 tsp. parsley
• 1/4 tsp. rosemary
• 1/2 c. celery, chopped
• 1/4 tsp. sage
• 1 carrot, sliced
• salt and pepper

1. Salt venison and brown in hot oil.
2. Remove and set aside.
3. Add onion, bacon, carrot, celery and parsley to pan drippings.
4. Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary.
5. Return meat to gravy.
6. Add wine and enough water to cover the meat.
7. Add tightly fitting lid and simmer until meat is tender.
8. Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings.
9. Serves 8.

bacon, oil, onions, sausage, tomato, flour, white wine, parsley, rosemary, celery, sage, carrot, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011478 (may not work)