2 lb Venison, cubed (all fat,
Bone & sinew removed)
4 tb Cooking oil
1/2 c  Flour
2 ts Salt
1/2 ts White pepper
1/2 ts Rosemary
6 tb Dried parsley
1 lg Onion peeled & wedged
1 tb Paprika
6 c  Hot water (to cover)
1 c  Peas (frozen, canned or
Fresh)
1 c  Red wine

Dredge meat in flour. Brown meat & onions in cooking oil. Add
remaining ingredients except for peas & wine. Simmer for 1 hour
allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes.
Add peas, simmer 5 minutes longer. Serve over French bread slices.