Chef Jeff - Recipes - MEN GONE WILD: Venison Stew

Venison Stew

1½ pounds venison, cubed
1/3 cup flour
1½ cups burgundy wine
1 8-ounce can whole small onions
1 cup defrosted frozen peas
½ cup sour cream
½ package pie crust mix
1 teaspoon cornstarch
2 tablespoons shortening
¼ teaspoon dry mustard
½ teaspoon paprika
1½ teaspoons salt
Mix dry ingredients and dredge meat in mixture. Brown slowly in hot shortening. Add wine and bring to a boil. Turn into 9-inch square baking dish. Cover with foil and bake 1½ to 2 hours at 300 degrees or until venison is very tender.
Stir in cornstarch and sour cream. Add drained onions and peas. Slowly stir into meat.
Prepare pastry according to box. Roll to fit dish. Fill with meat and vegetables. Flute edges of pie crust and slash to let steam escape. Bake at 400 degrees for about 20 minutes or until browned.