Orange Venison Stew
Yield
4 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pound |
mushrooms
fresh, halved |
*
|
| 6 | tablespoons |
shallots
minced |
|
| 6 | tablespoons |
butter
or margarine |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | Pound |
venison
cubed |
*
|
| ¼ | cup |
all-purpose flour
for dredging |
|
| 3 | each |
tomatoes
quartered |
|
| 2 | each |
green bell peppers
1 inch cubes |
|
| 2 | large |
potatoes
pared and cubed |
|
| 8 | small |
white onion
|
|
| 1 | teaspoon |
orange zest
rated |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pound |
mushrooms
fresh, halved |
*
|
| 9E+1 | ml |
shallots
minced |
|
| 9E+1 | ml |
butter
or margarine |
|
| 237 | ml |
white wine
dry |
*
|
| 1 | Pound |
venison
cubed |
*
|
| 59 | ml |
all-purpose flour
for dredging |
|
| 3 | each |
tomatoes
quartered |
|
| 2 | each |
green bell peppers
1 inch cubes |
|
| 2 | large |
potatoes
pared and cubed |
|
| 8 | small |
white onion
|
|
| 5 | ml |
orange zest
rated |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
beef stock
|
|
| 1 | each |
bay leaves
|
*
|
Directions
Sauté mushrooms and 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 and sauté in remaining 2 Tablespoons butter.
Add tomatoes, pepper, potatoes andamp; onions; sauté 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℉ (180℃). for 1¼ hours or until meat and vegetables are tender.
Remove bay leaf before serving.
