Venison, hunter's style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Venison |
| Salt and pepper | ||
| 2 | tablespoons | Butter |
| 1 | Onion, chopped | |
| One-inch cube ham, minced | ||
| 1 | Garlic clove, minced | |
| 2 | Bay leaves | |
| 2 | Sprigs thyme, crushed | |
| 1 | tablespoon | Flour |
| 2 | cups | ;Warm water |
| 1 | quart | Consomme |
| ½ | pounds | Fresh mushrooms, chopped |
| 1 | Lemon, 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