Orange Venison Stew

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.