Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Flour -or-
3/4 ts Salt 2 c Stewed tomatoes
Cayenne pepper 1 1/2 tb Worcestershire sauce
1 ds Thyme 4 dr Tabasco sauce
1 ds Ground nutmeg 1 1/2 c Burgundy
1 ds Ground cloves 1 Whole clove
3 lb Steak cut from venison rump 1/2 sm Garlic clove
2 tb Melted beef suet Bouquet garni
3 lg Onions, thinly sliced Salt and pepper to taste
2 c Fresh tomatoes 1 c Sauteed mushroom caps
;peeled and quartered ;(scant cup)

Sift flour with salt, a few grains of cayenne, thyme, nutmeg and
cloves. Virgorously pound this seasoned flour into venison steak. Cut
the steak into 1" 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,
Tabasco, Burgundy, clove, garlic and bouquet garni.

Cover pot closely, set in a moderate oven, and cook 2 1/2 hours, or
until meat is tender. Add salt and pepper to taste and bring to a
boil over direct heat. Stir in sauteed mushrooms caps.

Serve with wild rice and red currant jelly.

As a variation, port may be substituted for part of the Burgundy, or
2 tb. red currant jelly may be stirred into the sauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 195. Library of Congress Catalog
Number 70-140493. Posted by Cathy Harned.
Submitted By BARBARA BOUCHARD On 11-20-94

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