| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
lb |
Venison; cut in 1 inch cubes |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Flour |
| 1 |
cn |
(10.75-oz) consomm. |
| 1 |
c |
Warm water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Thyme |
| 2 |
|
Bay leaves |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
|
Lemon peel; grated |
INSTRUCTIONS
Melt butter in skillet. Cut venison into 1 inch cubes and brown slowly in
butter. When nearly brown, add onion and brown. Add flour and stir. Add
consomm. and water. Blend well. Add salt, pepper, garlic, thyme and bay
leaves. Cover and cook slowly for 1 hour. Add mushrooms and lemon peel.
Let all cook for an additional hour. Serve over rice. Yield: 6 servings.
LINDA BURROW VAN HOOK
(MRS. FRED F.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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