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Rosemary Bergundy Moose Or Venison

6 lb Moose or venison stew
Flour
Oil
8 Onions quartered
1 lb Mushrooms (opt)
2 c Bergundy or other dry red wine
2 c Beef stock
2 (2") sprigs of fresh rosemary
4 lg Cloves garlic chopped
Pepper & salt


Brown onion in oil, toward end add garlic. Remove from pan. Brown mushrooms (if adding) Remove them from pan. Flour, meat & brown. Combine all in glass dutch oven. Bake for 1 1/2 to 2 hours or until Serve with white or wild rice.



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