Venison, Hunters Style Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Venison,
2 Sprigs: thyme, crushed
Salt and pepper,
1 tbsp: Flour,
2 tbsp: Butter,
2 cup: , Warm water
1: Onion, chopped
1 quart: Consomme,
One-inch cube ham, minced
1/2 lbs: Fresh mushrooms, chopped
1: Garlic clove, minced
1: Lemon, grated peel of
2: Bay leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp