Recipe By : The Wild Game & Fish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds venison, cubed
7 Tablespoons butter or margarine
4 Tablespoons brandy
12 small white onions
12 small whole carrots
1 6-ounce can Black Olives,pitted
1/4 Cup flour
2 Tablespoons Tomato Paste
3/4 Cup claret wine
2 Cups beef broth
1 bay leaf
3 medium potatoes, pared & cubed
1 medium Kohlrabi,pared & cubed
1/3 Cup capers
1/2 Teaspoon salt
1 Pound fresh mushrooms, halved
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 1 1/4 hours or until venison &
vegetables are tender. Remove bay leaf, add mushrooms, & bake for 5 minutes
more.
