| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Onion, chopped |
| 4 | tb | Vegetable oil |
| 3 | lb | Venison, cut in 1 inch cubes |
| 1/4 | c | All-Purpose Flour |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Thyme leaves, whole |
| 1 | Bay leaf | |
| 1/8 | ts | Black pepper, freshly ground |
| 1/2 | c | Beef Bouillon |
| 1 | c | Dry red wine |
| 1/2 | lb | Fresh mushrooms, sliced |
| 2 | tb | Butter, melted |
INSTRUCTIONS
Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender. Serve with potatoes or over rice or noodles. Recipe By : The Wild Game & FIsh Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@AOL.COM>
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