Venison, hunter's style

8 servings

Ingredients

QuantityIngredient
3poundsVenison
Salt and pepper
2tablespoonsButter
1Onion, chopped
One-inch cube ham, minced
1Garlic clove, minced
2Bay leaves
2Sprigs thyme, crushed
1tablespoonFlour
2cups;Warm water
1quartConsomme
½poundsFresh mushrooms, chopped
1Lemon, grated peel of

Directions

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