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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    1 lb. cubed venison
    1 med. onion, chopped
    1/8 cup butter
    1 carrot
    1/8 tsp. thyme
    1 celery stalk
    1 cup burgundy wine


    Brown venison in butter. Add seasonings, celery, onion, carrots, and enough water to cover meat.
    Cook until tender; thicken sauce with flour and add wine. Good with white or wild rice.




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