Bryany county venison

1 Servings

Ingredients

QuantityIngredient
1cupOnion, chopped
4tablespoonsVegetable oil
3poundsVenison, cut in 1 inch cubes
¼cupAll-Purpose Flour
teaspoonSalt
½teaspoonThyme leaves, whole
1Bay leaf
teaspoonBlack pepper, freshly ground
½cupBeef Bouillon
1cupDry red wine
½poundsFresh mushrooms, sliced
2tablespoonsButter, melted

Directions

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.

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@...>