Orange Venison Stew 1 lb Fresh mushrooms, halved
6 tb Shallots,minced
6 tb Butter or margarine
1 c Dry white wine
1 lb Venison, cubed
1/4 c Flour, for dredging
3 Tomatoes, quartered
2 Green peppers, 1 inch cubes
2 lg Potatoes, pared & cubed
8 sm White onions
1 ts Orange Peel,Grated
2 tb All-Purpose Flour
1 1/2 c Beef broth
1 Bay Leaf
Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet.
Add wine; cook over high heat until reduced to half. Pour mixture into 3
quart casserole. Dredge venison lightly in flour & saute in remaining 2
Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute for 5
minutes, stirring frequently. Add orange peel. Stir in flor. Add beef
broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute.
Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F.
for 1 1/4 hours or until meat & vegetables are tender. Remove bay leaf
before serving. Orange Venison Stew printer friendly version located here.
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