Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Venison |
| \N \N | Salt and pepper |
| 2 tablespoons | Butter |
| 1 \N | Onion, chopped |
| \N \N | One-inch cube ham, minced |
| 1 \N | Garlic clove, minced |
| 2 \N | Bay leaves |
| 2 \N | Sprigs thyme, crushed |
| 1 tablespoon | Flour |
| 2 cups | ;Warm water |
| 1 quart | Consomme |
| ½ pounds | Fresh mushrooms, chopped |
| 1 \N | Lemon, grated peel of |
Cut venison into pieces 2" square. Salt and pepper generously. Heat butter in skillet and brown venison slowly. When almost brown, add onion; brown slightly. Then add ham, garlic, bay leaves and thyme.
Stir and simmer for 2 minutes. Add the flour and cook a few minutes longer.
Add warm water and let cool to a good simmer. Add consomme and cook slowly for 1 hour. Season again according to taste; then add mushrooms and grated lemon peel. Let cook 30 minutes longer. Serve on a very hot plate.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pp. 194-195. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.
Submitted By BARBARA BOUCHARD On 11-20-94