Darrell'S Venison Stew - cooking recipe

Ingredients

1 1/2 to 2 lb. venison meat, chopped
1/4 c. flour
3 Tbsp. shortening
1 1/2 c. hot water
1 c. red wine
1 medium onion, chopped
2 c. mixed frozen vegetables
1 1/2 tsp. salt
2 large carrots, sliced
1/2 tsp. pepper
2 large potatoes, peeled and diced

Preparation

Roll meat in flour.
Brown in shortening in a large skillet. Add water, wine, salt and pepper.
Bring to a boil.
Low heat and simmer 2 hours until meat is tender.
Add potatoes and carrots. Cook until vegetables are done.
Add frozen vegetables and more water if needed.
When vegetables are done, serve with French bread.