| 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>
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”