Recipe By : The Wild Game & Fish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Stews Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh mushrooms -- halved
6 tb Shallots -- minced
6 tb butter
1 c Dry white wine
1 lb Venison -- cubed
1/4 c Flour -- for dredging
3 Tomatoes -- quartered
2 Green peppers -- cubed 1"
2 lg Potatoes -- pared & cubed
8 sm White onions
1 ts Orange peel -- grated
2 tb All-purpose flour
1 1/2 c Beef broth
1 Bay Leaf
Saute mushrooms & shallots in 4 tb butter ina large skillet. Add
wine; cook over high heat until reduced to half. Pour mixture into
3 qt casserole. Dredge venison lightly in flour & saute in remaining
2 tb 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°F for 1-1/4 hours or until meat & vegetables are tender. Remove
bay leaf before serving.
