Venison Norman 4 tb Butter
2 lb Venison; cut in 1 inch cubes
1 md Onion; chopped
1 tb Flour
1 cn (10.75-oz) consomm
1 c Warm water
1 ts Salt
1/4 ts Pepper
1 Clove garlic; crushed
1 ts Thyme
2 Bay leaves
1/2 lb Mushrooms; sliced
1 Lemon peel; grated
Melt butter in skillet. Cut venison into 1 inch cubes and brown
slowly in butter. When nearly brown, add onion and brown. Add flour
and stir. Add consomm and water. Blend well. Add salt, pepper,
garlic, thyme and bay leaves. Cover and cook slowly for 1 hour. Add
mushrooms and lemon peel. Let all cook for an additional hour. Serve
over rice. Yield: 6 servings. Venison Norman printer friendly version located here.
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