Recipe By : The Wild Game & Fish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound fresh mushrooms, halved
6 Tablespoons Shallots,minced
6 Tablespoons butter or margarine
1 Cup dry white wine
1 Pound venison, cubed
1/4 Cup flour, for dredging
3 tomatoes, quartered
2 green peppers, 1 inch cubes
2 large potatoes, pared & cubed
8 small white onions
1 Teaspoon Orange Peel,Grated
2 Tablespoons All-Purpose Flour
1 1/2 Cups beef broth
1 Bay Leaf
Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet. Add
wine; cook over high heat until reduced to half. Pour mixture into 3 quart
casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons
butter. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes,
stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook,
stirring constantly, until mixture thickens. Boil 1 minute. Stir mixture into
casserole; add bay leaf. Cover; bake at 350 degrees F. for 1 1/4 hours or
until meat & vegetables are tender. Remove bay leaf before serving.
