| 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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