| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Venison, cubed |
| 7 | tb | Butter or margarine |
| 4 | tb | Brandy |
| 12 | sm | White onions |
| 12 | sm | Whole carrots |
| 1 | 6-ounce can Black Olives,pitted | |
| 1/4 | c | Flour |
| 2 | tb | Tomato Paste |
| 3/4 | c | Claret wine |
| 2 | c | Beef broth |
| 1 | Bay leaf | |
| 3 | md | Potatoes, pared & cubed |
| 1 | md | Kohlrabi,pared & cubed |
| 1/3 | c | Capers |
| 1/2 | ts | Salt |
| 1 | lb | Fresh mushrooms, halved |
| 5 | minutes more. |
INSTRUCTIONS
Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over venison * ignite. When flame subsides, place venison in 3-quart casserole. Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons butter & saute until tender. Stir in flour & tomato paste; add wine, broth, & bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5 minutes. Add remaining ingredients, except mushrooms. Pour into casserole with venison cubes. Cover & bake at 350 degrees F. for 1 1/4 hours or until venison & vegetables are tender. Remove bay leaf, add mushrooms, & bake for 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 <[email protected]>
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