Bryany county venison
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion, chopped |
| 4 | tablespoons | Vegetable oil |
| 3 | pounds | Venison, cut in 1 inch cubes |
| ¼ | cup | All-Purpose Flour |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Thyme leaves, whole |
| 1 | Bay leaf | |
| ⅛ | teaspoon | Black pepper, freshly ground |
| ½ | cup | Beef Bouillon |
| 1 | cup | Dry red wine |
| ½ | pounds | Fresh mushrooms, sliced |
| 2 | tablespoons | Butter, 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@...>