Venison norman

6 Servings

Ingredients

QuantityIngredient
4tablespoonsButter
2poundsVenison; cut in 1 inch cubes
1mediumOnion; chopped
1tablespoonFlour
1can(10.75-oz) consomm
1cupWarm water
1teaspoonSalt
¼teaspoonPepper
1Clove garlic; crushed
1teaspoonThyme
2Bay leaves
½poundsMushrooms; sliced
1Lemon peel; grated

Directions

Melt butter in skillet. Cut venison into 1 inch cubes and brown slowly in butter. When nearly brown, add onion and brown. Add flour and stir. Add consomm‚ and water. Blend well. Add salt, pepper, garlic, thyme and bay leaves. Cover and cook slowly for 1 hour. Add mushrooms and lemon peel.

Let all cook for an additional hour. Serve over rice. Yield: 6 servings.

LINDA BURROW VAN HOOK

(MRS. FRED F.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .