| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Venison, Cubed |
| 3 |
tb |
Butter or margarine |
| 1 |
|
8-ounce can Tomato Sauce |
| 1 |
tb |
All-Purpose Flour |
| 1 |
tb |
Onion, minced |
| 1 |
c |
Dry red wine |
| 2 |
|
Cloves garlic, crushed |
| 6 |
|
Peppercorns, crushed |
| 1/8 |
ts |
Thyme |
| 3 |
|
Carrots, 1 inch slices |
| 2 |
md |
Potatoes, pared & cubed |
| 1 |
|
Sweet green pepper, 1 inch cubes |
| 1/2 |
lb |
Fresh mushrooms, quartered |
INSTRUCTIONS
Brown Venison in butter in large skillet. Add remaining ingredients, except
mushrooms. Cook, stirring constantly, until mixture is well blended &
thickened. Simmer 5 minutes. Pout into 3 quart casserole. Cover & bake at
350 degrees F. for 1 1/2 hours or until meat & vegetables are tender.
Remove from oven, add mushrooms, & bake 5 minutes more.
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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