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@...>