| 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 <Noellekk@AOL.COM>
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