sunset venison stew

1 Servings
2 pounds Venison, Cubed
3 tablespoons Butter or margarine
8-ounce can Tomato Sauce
1 tablespoon All-Purpose Flour
1 tablespoon Onion, minced
1 cup Dry red wine
Cloves garlic, crushed
Peppercorns, crushed
⅛ teaspoon Thyme
Carrots, 1 inch slices
2 mediums Potatoes, pared & cubed
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@...>

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