Venison casserole claret
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Venison, cubed |
| 7 | tablespoons | Butter or margarine |
| 4 | tablespoons | Brandy |
| 12 | smalls | White onions |
| 12 | smalls | Whole carrots |
| 1 | 6-ounce can Black Olives,pitted | |
| ¼ | cup | Flour |
| 2 | tablespoons | Tomato Paste |
| ¾ | cup | Claret wine |
| 2 | cups | Beef broth |
| 1 | Bay leaf | |
| 3 | mediums | Potatoes, pared & cubed |
| 1 | medium | Kohlrabi,pared & cubed |
| ⅓ | cup | Capers |
| ½ | teaspoon | Salt |
| 1 | pounds | Fresh mushrooms, halved |
| 5 | minutes more. | |
Directions
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@...>