Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Venison 2 Sprigs thyme, crushed
Salt and pepper 1 tb Flour
2 tb Butter 2 c ;Warm water
1 Onion, chopped 1 qt Consomme
One-inch cube ham, minced 1/2 lb Fresh mushrooms, chopped
1 Garlic clove, minced 1 Lemon, grated peel of
2 Bay leaves

Cut venison into pieces 2" square. Salt and pepper generously. Heat
butter in skillet and brown venison slowly. When almost brown, add
onion; brown slightly. Then add ham, garlic, bay leaves and thyme.
Stir and simmer for 2 minutes. Add the flour and cook a few minutes
longer.

Add warm water and let cool to a good simmer. Add consomme and cook
slowly for 1 hour. Season again according to taste; then add
mushrooms and grated lemon peel. Let cook 30 minutes longer. Serve
on a very hot plate.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pp. 194-195. Library of Congress
Catalog Number 70-140493. Posted by Cathy Harned.
Submitted By BARBARA BOUCHARD On 11-20-94

Browse by categories