Name: Orange Venison Stew
Ingredients: 1 lb Fresh mushrooms, halved; 6 tb Shallots,minced; 6 tb Butter or margarine; 1 c Dry white wine; 1 lb Venison, cubed; 1/4 c Flour, for dredging; 3 Tomatoes, quartered; 2 Green peppers, 1 inch cubes; 2 lg Potatoes, pared & cubed; 8 sm White onions; 1 ts Orange Peel,Grated; 2 tb All-Purpose Flour; 1 1/2 c Beef broth; 1 Bay Leaf

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lb	Fresh mushrooms, halved
6	tb	Shallots,minced
6	tb	Butter or margarine
1	c	Dry white wine
1	lb	Venison, cubed
1/4	c	Flour, for dredging
3		Tomatoes, quartered
2		Green peppers, 1 inch cubes
2	lg	Potatoes, pared & cubed
8	sm	White onions
1	ts	Orange Peel,Grated
2	tb	All-Purpose Flour
1 1/2	c	Beef broth
1		Bay Leaf

INSTRUCTIONS

Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet.
Add wine; cook over high heat until reduced to half. Pour mixture into 3
quart casserole. Dredge venison lightly in flour & saute in remaining 2
Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute for 5
minutes, stirring frequently. Add orange peel. Stir in flor. Add beef
broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute.
Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F.
for 1 1/4 hours or until meat & vegetables are tender. Remove bay leaf
before serving.
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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