Bryany County Venison
Yield
9 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 4 | tablespoons | vegetable oil |
|
| 3 | pounds |
venison
cut in 1 inch cubes |
|
| ¼ | cup | all-purpose flour |
|
| 1 ¼ | teaspoons | salt |
|
| ½ | teaspoon | thyme |
*
|
| 1 | each | bay leaves |
*
|
| ⅛ | teaspoon | black pepper |
|
| ½ | cup | beef stock |
|
| 1 | cup |
red wine
dry |
*
|
| ½ | pound |
mushrooms
sliced |
|
| 2 | tablespoons |
butter
melted |
|
Trans-fat Free, Low Carb
Directions
Sauté onion in hot oil until tender.
Dredge venison in flour and brown in oil.
Add salt, thyme, bay leaf, pepper, bouillon, and wine; cook at a simmer for one hour, stirring occasionally.
If necessary, add more wine or bouillon.
Sauté mushrooms in butter; add meat andamp; simmer for about 30 minutes more or until meat is tender.
Serve with potatoes or over rice or noodles.
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