Venison Chablis - cooking recipe

Ingredients

2 to 3 lb. cut up venison
1/4 c. cognac
2 cloves garlic, minced
4 carrots, diced
1 tsp. salt
2 onions, diced
1 tsp. pepper
6 Tbsp. flour
2 c. white wine
1 lb. sliced fresh mushrooms

Preparation

Brown meat; drain off liquid.
Add all other ingredients. Cover and bake in the oven at 325\u00b0 for 3 hours.
Stir well every 1/2 hour.
Serve over rice.