Recipe By : FRAMEPAT
Serving Size : 1 Preparation Time :0:00
Categories : Wild Game
Amount Measure Ingredient -- Preparation Method
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1/4 cup flour
3/4 tablespoon salt
1/8 teaspoon cayenne
1 dash thyme
1 dash ground nutmeg
1 dash ground cloves
1 pound steak (cut from venison rump)
2 tablespoons melted beef suet
3 large onion -- thinly sliced
2 cups tomato -- peeled and quartered
1 1/2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
1 1/2 cups Burgundy
1 whole clove
1/2 small garlic clove
Bouquet garni
1 cup mushroom caps -- sauteed
salt and pepper to taste
Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
Vigorously pound this seasoned flour into venison steak. Cut the steak into 1
in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear
venison on all sides, adding thinly sliced onions to the pot. When meat and
onions are well browned, add tomatoes, Worcestershire sauce, tabasco,
burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate
oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to
taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and
serve with wild rice and red currant jelly.
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Per serving: 583 Calories; 4g Fat (8% calories from fat); 12g Protein; 75g
Carbohydrate; 0mg Cholesterol; 6761mg Sodium
