Yield: 8 servings
|\N \N||Salt and pepper|
|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|
|2 cups||;Warm water|
|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