Recipe By : The Wild Game & FIsh Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Cup onion, chopped
4 Tablespoons vegetable oil
3 Pounds venison, cut in 1 inch cubes
1/4 Cup All-Purpose Flour
1 1/4 Teaspoons salt
1/2 Teaspoon thyme leaves, whole
1 bay leaf
1/8 Teaspoon black pepper, freshly ground
1/2 Cup Beef Bouillon
1 Cup dry red wine
1/2 Pound fresh mushrooms, sliced
2 Tablespoons butter, melted
Saute onion in hot oil until tender. Dredge venison in flour & brown in oil.
Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one
hour, stirring occasionally. If necessary, add more wine or bouillon. Saute
mushrooms in butter; add meat & simmer for about 30 minutes more or until
meat is tender.
