| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Wild, Game | 1 | Servings |
INGREDIENTS
| 1/4 | c | Flour |
| 3/4 | tb | Salt |
| 1/8 | ts | Cayenne |
| 1 | ds | Thyme |
| 1 | ds | Ground nutmeg |
| 1 | ds | Ground cloves |
| 1 | lb | Steak (cut from venison rump) |
| 2 | tb | Melted beef suet |
| 3 | lg | Onion; thinly sliced |
| 2 | c | Tomato; peeled and quartered |
| 1 1/2 | tb | Worcestershire sauce |
| 4 | dr | Tabasco sauce |
| 1 1/2 | c | Burgundy |
| 1 | Whole clove | |
| 1/2 | sm | Garlic clove |
| Bouquet garni | ||
| 1 | c | Mushroom caps; sauteed |
| Salt and pepper to taste |
INSTRUCTIONS
Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves. Vigorously pound this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and serve with wild rice and red currant jelly. Recipe By : FRAMEPAT Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve <[email protected]>
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