|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|
|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@...>
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