Yield: 1 Servings
|1 pounds||Fresh mushrooms, halved|
|6 tablespoons||Butter or margarine|
|1 cup||Dry white wine|
|1 pounds||Venison, cubed|
|¼ cup||Flour, for dredging|
|2||Green peppers, 1 inch cubes|
|2 larges||Potatoes, pared & cubed|
|8 smalls||White onions|
|1 teaspoon||Orange Peel,Grated|
|2 tablespoons||All-Purpose Flour|
|1½ cup||Beef broth|
Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet.
Add wine; cook over high heat until reduced to half. Pour mixture into 3 quart casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes, stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute.
Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F.
for 1¼ hours or until meat & vegetables are tender. Remove bay leaf before serving.
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@...>