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Bryany County VenisonRecipe : Bryany County Venison
Procedure :
1 Cup onion, chopped 4 Tablespoons vegetable oil 3 Pounds venison, cut in 1 inch cubes 1/4 Cup All-Purpose Flour 1 1/4 Teaspoons salt 1/2 Teaspoon thyme leaves, whole 1 bay leaf 1/8 Teaspoon black pepper, freshly ground 1/2 Cup Beef Bouillon 1 Cup dry red wine 1/2 Pound fresh mushrooms, sliced 2 Tablespoons 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. |
