Orange venison stew

Yield: 1 Servings

Measure 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

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@...>

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