2 Pounds Venison chuck roast, boneless — 1 1/2 inch cubes
2 Tablespoons Vegetable Oil
2 Cups water
1/2 Cup dry red wine
1 Scallions, minced
1 Tablespoon salt
1/2 Teaspoon black pepper,freshly ground
6 small white onions
6 samll whole carrots
3 medium potatoes,pared & cubed
1 medium Kohlrabi,pared & cubed
4 stalks celery,2-inch long strips
1 Pound mushrooms, whole, fresh
hot cooked rice fresh parsley
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 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley.