Venison, hunter's style

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

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