Orange venison stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh mushrooms, halved |
| 6 | tablespoons | Shallots,minced |
| 6 | tablespoons | Butter or margarine |
| 1 | cup | Dry white wine |
| 1 | pounds | Venison, cubed |
| ¼ | cup | Flour, for dredging |
| 3 | Tomatoes, quartered | |
| 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 |
| 1 | Bay Leaf | |
Directions
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@...>