Ridgeville hunter's venison stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked meat scraps (see below) |
| 1½ | cup | Stock from cooking meat |
| 1 | tablespoon | Steak sauce |
| ½ | cup | Chopped celery |
| 2 | Egg yolks | |
| ⅓ | cup | Thinly sliced onion |
| 3 | tablespoons | Dry white wine |
| ⅓ | cup | Thinly sliced green pepper |
| 1 | Salt and pepper to taste | |
| ¼ | cup | Sliced mushrooms |
| 1 | Parsley | |
| 3 | tablespoons | Margarine |
| 1 | Cooked rice or toast | |
| 3 | tablespoons | Flour |
Directions
Thoroughly cook game scraps in a large pot with enough water to cover, adding a slice of onion, celery leaves, a bay leaf and a beef bouillon cube. Re- move scraps from water with a slotted spoon and strip meat from bones. Cut meat into cubes. Strain the broth and reserve 1½ cups for recipe.
In a frying pan, cook onion, celery, green pepper and mushrooms in hot oil for about seven minutes. Add flour and gradually stir in stock and steak sauce. Remove from heat and add a little sauce to the egg yolks, stirring them Return the egg-sauce mixture to the pan and stir in thoroughly. Add wine and meat and check salt and pepper.
Serve immediately on cooked rice or toast. Garnish with chopped parsley.