Yield: 1 Servings
|1 cup||Onion, chopped|
|4 tablespoons||Vegetable oil|
|3 pounds||Venison, cut in 1 inch cubes|
|¼ cup||All-Purpose Flour|
|½ teaspoon||Thyme leaves, whole|
|⅛ teaspoon||Black pepper, freshly ground|
|½ cup||Beef Bouillon|
|1 cup||Dry red wine|
|½ pounds||Fresh mushrooms, sliced|
|2 tablespoons||Butter, melted|
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@...>