Sunset venison stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison, Cubed |
| 3 | tablespoons | Butter or margarine |
| 1 | 8-ounce can Tomato Sauce | |
| 1 | tablespoon | All-Purpose Flour |
| 1 | tablespoon | Onion, minced |
| 1 | cup | Dry red wine |
| 2 | Cloves garlic, crushed | |
| 6 | Peppercorns, crushed | |
| ⅛ | teaspoon | Thyme |
| 3 | Carrots, 1 inch slices | |
| 2 | mediums | Potatoes, pared & cubed |
| 1 | Sweet green pepper, 1 inch cubes | |
| ½ | pounds | Fresh mushrooms, quartered |
Directions
Brown Venison in butter in large skillet. Add remaining ingredients, except mushrooms. Cook, stirring constantly, until mixture is well blended & thickened. Simmer 5 minutes. Pout into 3 quart casserole. Cover & bake at 350 degrees F. for 1½ hours or until meat & vegetables are tender.
Remove from oven, add mushrooms, & bake 5 minutes more.
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@...>