Bryany County Venison
Yield
9 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 6E+1 | ml |
vegetable oil
|
|
| 1.4 | kg |
venison
cut in 1 inch cubes |
|
| 59 | ml |
all-purpose flour
|
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
beef stock
|
|
| 237 | ml |
red wine
dry |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 3E+1 | ml |
butter
melted |
|
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.
