Venison Stew - cooking recipe

Ingredients

4 lb. venison meat, cut into bite size pieces
2 c. flour
2 tsp. seasoned salt
freshly ground pepper
6 to 8 Tbsp. butter
2 c. Burgundy wine (hearty, dry, red)
2 c. beef bouillon
1/2 c. dry white wine
6 carrots, sliced
6 stalks celery, diced
2 medium onions, sliced
4 cloves garlic, pressed
3 to 4 bay leaves
2 Tbsp. chopped fresh parsley
1/2 tsp. chives, chervil and thyme, mixed
1 lb. small potatoes or cut to golf ball size
1 c. dairy sour cream
2 tsp. paprika
1 lb. sliced mushrooms

Preparation

Combine flour, seasoned salt and pepper in plastic bag.
Shake cubes of meat until well coated.
Melt butter in frying pan over medium heat.
Add meat and brown.
Don't overcook.
Put meat in a large stew pot.
Add Burgundy wine, beef bouillon and white wine. Bring to a low boil.
Add carrots, celery, onions, garlic, bay leaves, parsley and herbs. Cover and cook 1 hour.
Add potatoes, mushrooms and salt and pepper.
Cook until potatoes are tender. Stir in sour cream and 2 teaspoons paprika.
Simmer for 10 minutes.