sunset venison stew
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Venison, Cubed |
| 3 tablespoons | Butter or margarine |
| 1 | 8-ounce can Tomato Sauce |
| 1 tablespoon | All-Purpose Flour |
| 1 tablespoon | Onion, minced |
| 1 cup | Dry red wine |
| 2 | Cloves garlic, crushed |
| 6 | Peppercorns, crushed |
| ⅛ teaspoon | Thyme |
| 3 | Carrots, 1 inch slices |
| 2 mediums | Potatoes, pared & cubed |
| 1 | Sweet green pepper, 1 inch cubes |
| ½ pounds | Fresh mushrooms, quartered |
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 1½ 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@...>
Similar recipes
- Acapulco sunset spread
- Citrus sunset
- Dole sunset chicken
- Frozen peach sunset
- Mexican sunset bread
- Northern sunset
- Pacific sunset
- Pizza snack muffins
- Spiced tomato sunset
- Sugar cookies sunset
- Sunset
- Sunset centennial sourdough
- Sunset chicken
- Sunset granita
- Sunset sourdough starter
- Sunset spritz
- Sunset yogurt salad
- Sunset's 1958 cobb salad
- Sunset's burritos grandes
- Venison
Random recipe of the day
Follow us
