Venison Ragout

Directions

1. 1
   NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix.
2. 2
   Beef broth can be substituted for red wine.
3. 3
   Trim fat from venison roast. Cut venison into 3/4 inch cubes. Mix 3 tablespoons flour, the paprika, salt and pepper. Coat venison with flour mixture.
4. 4
   Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3
5. 5
   Minutes, stirring occasionally, until brown. Stir in onions, oregano, 1 1/4 cups of the broth and the wine; reduce heat. Cover and simmer 20 to 25 minutes or until venison and onions are tender.
6. 6
   Prepare rice mix as directed on package, omitting butter; keep warm. Mix
7. 7
   Remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture.
8. 8
   Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly.
9. 9
   Serve over rice.