Title: Bryany County Venison
Categories: None
Yield: 1 Servings

1 c Onion, chopped
4 tb Vegetable oil
3 lb Venison, cut in 1 inch cubes
1/4 c All-Purpose Flour
1 1/4 ts Salt
1/2 ts Thyme leaves, whole
1 Bay leaf
1/8 ts Black pepper, freshly ground
1/2 c Beef Bouillon
1 c Dry red wine
1/2 lb Fresh mushrooms, sliced
2 tb 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.

Serve with potatoes or over rice or noodles.
Recipe By : The Wild Game & FIsh Cookbook

Posted to FOODWINE Digest 28 November 96

Date: Thu, 28 Nov 1996 14:14:37 -0500

From: Randee Fried