Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Venison, cubed |
| 7 tablespoons | Butter or margarine |
| 4 tablespoons | Brandy |
| 12 smalls | White onions |
| 12 smalls | Whole carrots |
| 1 \N | 6-ounce can Black Olives,pitted |
| ¼ cup | Flour |
| 2 tablespoons | Tomato Paste |
| ¾ cup | Claret wine |
| 2 cups | Beef broth |
| 1 \N | Bay leaf |
| 3 mediums | Potatoes, pared & cubed |
| 1 medium | Kohlrabi,pared & cubed |
| ⅓ cup | Capers |
| ½ teaspoon | Salt |
| 1 pounds | Fresh mushrooms, halved |
| \N 5 | minutes more. |
Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over venison * ignite. When flame subsides, place venison in 3-quart casserole.
Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons butter & saute until tender. Stir in flour & tomato paste; add wine, broth, & bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5 minutes. Add remaining ingredients, except mushrooms. Pour into casserole with venison cubes. Cover & bake at 350 degrees F. for 1¼ hours or until venison & vegetables are tender. Remove bay leaf, add mushrooms, & bake for Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@...>