Venison Stew

Ingredients

• 4 lb. venison meat, cut into bite size pieces
• 2 c. flour
• 2 tsp. seasoned salt
• freshly ground pepper
• 6 to 8 Tbsp. butter
• 2 c. Burgundy wine (hearty, dry, red)
• 2 c. beef bouillon
• 1/2 c. dry white wine
• 6 carrots, sliced
• 6 stalks celery, diced
• 2 medium onions, sliced
• 4 cloves garlic, pressed
• 3 to 4 bay leaves
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. chives, chervil and thyme, mixed
• 1 lb. small potatoes or cut to golf ball size
• 1 c. dairy sour cream
• 2 tsp. paprika
• 1 lb. sliced mushrooms