Bryany county venison

Yield: 1 Servings

Measure 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

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@...>

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