Posted By: Gary Makely (VIEW COUNT: 2086) PRINT
2-3 lbs Venison Cubes
1 small Onion
1 clove Garlic
1 Cup Red Wine (Burgundy)
1/4 tsp Basil
Pinch of Oregano
Salt and Pepper to taste
1 Cup Rice
Place Cubes in Crock Pot. Mash the Garlic and add to the meat. Add Basil, Oregano, Red Wine and enough water to cover.
Turn on high for 4-6 hours depending on desired tenderness - longer if you like the meat falling apart.
Dice the onion and add to the pot. Cook for an additional 45-minute to an hour (until the onion becomes translucent).
After adding the Onion, Cook the rice accorging to the directions on the package.
When the Onion has turned Translucent, Mix 4-5 Tbl Corn Starch with 1/2 cup water and slowly stir into the meat and onion mixture. Stir occasionally until thickened.
Serve over Rice.