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11/2 lbs. venison stew meat, cubed
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 cup finely chopped carrots
1 medium onion, chopped
1 tablespoon dried parsley flakes
1/2 1teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning teaspoon pepper
1 cup water
1 can (8 oz.) tomato sauce
1 can (103/4 oz.) condensed cream of mushroom soup
Settings: HIGH/DEFROST
1. Coat meat with flour. Place butter and meat in 2-quart glass casserole. Cover with glass lid or plas¬tic wrap.
2. MICROWAVE on HIGH for about 10 MINUTES or until meat is no longer pink. Stir in remaining ingre¬dients; recover.
3. MICROWAVE on DEFROST for 30 MINUTES. Stir and MICROWAVE on DEFROST for 15 to 20 MIN¬UTES or until meat is fork tender. Let stand, covered, 5 minutes before serving.
TIP Serve atop wild rice.
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11/2 lbs. venison stew meat, cubed
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 cup finely chopped carrots
1 medium onion, chopped
1 tablespoon dried parsley flakes
1/2 1teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning teaspoon pepper
1 cup water
1 can (8 oz.) tomato sauce
1 can (103/4 oz.) condensed cream of mushroom soup
1. Coat meat with flour. Place butter and meat in 2-quart glass casserole. Cover with glass lid or plas¬tic wrap.
2. MICROWAVE on HIGH for about 10 MINUTES or until meat is no longer pink. Stir in remaining ingre¬dients; recover.
3. MICROWAVE on DEFROST for 30 MINUTES. Stir and MICROWAVE on DEFROST for 15 to 20 MIN¬UTES or until meat is fork tender. Let stand, covered, 5 minutes before serving.
TIP Serve atop wild rice.
