2 Pounds Venison chuck roast, boneless 1 1/2 inch cubes

2 Tablespoons Vegetable Oil

2 Cups water

1/2 Cup dry red wine

1 Scallions, minced

1 Tablespoon salt

1/2 Teaspoon black pepper,freshly ground

6 small white onions

6 samll whole carrots

3 medium potatoes,pared & cubed

1 medium Kohlrabi,pared & cubed

4 stalks celery,2 inch long strips

1 Pound mushrooms, whole, fresh

hot cooked rice fresh parsley

Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover & simmer 1 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until tender. Serve over hot cooked rice. Garnish with parsley.