Venison casserole claret

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@...>

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