Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 2 pounds | Venison; cut in 1 inch cubes |
| 1 medium | Onion; chopped |
| 1 tablespoon | Flour |
| 1 can | (10.75-oz) consomm |
| 1 cup | Warm water |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 \N | Clove garlic; crushed |
| 1 teaspoon | Thyme |
| 2 \N | Bay leaves |
| ½ pounds | Mushrooms; sliced |
| 1 \N | Lemon peel; grated |
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, .