Deer Stew With Mustard and Cashew Nuts

• 1 kg deer
• 4 baby onions
• 4 carrots
• 2 celery ribs
• 4 leaves green cabbage
• 200 ml red wine
• 700 ml vegetable bouillon
• olive oil
• 2 tablespoons mustard
• 100 g cashews
• parsley

1. Cut the carrots, celery and cabbage in small bits.
2. Dice the deer.
3. Cut the onions in quarters.
4. Bake the meat in the oil for about 5 minutes.
5. Add all remaining ingredients except for the nuts and simmer for about 1 hour 45 minutes.
6. Add the cashewnuts and simmer 15 more minutes.

deer, onions, carrots, celery, cabbage, red wine, vegetable bouillon, olive oil, mustard, cashews, parsley

Taken from www.food.com/recipe/deer-stew-with-mustard-and-cashew-nuts-334772 (may not work)