*  Exported from  MasterCook  *

                          Orange Venison Stew

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.

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