Venison In Gravy With Sausage

1. 1

   Salt venison and brown in hot oil.

2. 2

   Remove and set aside.

3. 3

   Add onion, bacon, carrot, celery and parsley to pan drippings.

4. 4

   Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary.

5. 5

   Return meat to gravy.

6. 6

   Add wine and enough water to cover the meat.

7. 7

   Add tightly fitting lid and simmer until meat is tender.

8. 8

   Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings.

* Per serving · 4 servings · Values may vary.

No additional tips available.