Coat the venison in flour combined with salt and pepper. Brown in hot oil in a large skillet. Remove from skillet. Cook the onions and mushrooms in skillet until onions are tender. Add the broth, wine, ketchup, Worcestershire sauce and salt and pepper to taste. Simmer for 45 minutes. Add the carrots and simmer for 45 minutes longer. Serve over rice. Makes 16 to 20 servings.
Ingredients
2 venison loins, about 8 to 10 pounds total, cut into cubes
1/2 cup flour
salt and pepper to taste
1/2 cup vegetable oil
3 medium onions, diced
2 cans mushroom stems and pieces
1 cup beef broth or 4 beef bouillon cubes dissolved in 1 cup hot water
3/4 cup dry red wine
1/4 cup ketchup
1 teaspoon Worcestershire sauce
6 carrots, cut diagonally
