Gourmet Venison Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Nutmeg | 2 Teaspoon | |
| Venison | 2 Pound, cubed | |
| Oil | 3 Tablespoon | |
| Butter | 1 Tablespoon | |
| Onions | 2 Large, minced | |
| Garlic | 2 Clove (5gm), chopped | |
| Brown sugar | 1 Teaspoon | |
| Beer | 1 Bottle (1l) | |
| Bay Leaf | 1 | |
| Juice and peel of 1/2 orange | ||
Directions
Sprinkle a sheet of wax paper with flour, salt, pepper and nutmeg.
Dredge venison cubes with mixture.
In a cast iron cooking pot, heat oil and melt butter.
Sear venison cubes 2-3 minutes all over.
Remove from pot.
Set aside.
Saute onions and garlic 4 minutes or so.
Fold in brown sugar.
Cook 1 minute.
Return venison to cooking pot.
Add beer, bay leaf, orange peel and juice.
Bring to a boil.
Reduce heat.
Simmer 90 minutes.
Add a little water if sauce is too thick.
Dredge venison cubes with mixture.
In a cast iron cooking pot, heat oil and melt butter.
Sear venison cubes 2-3 minutes all over.
Remove from pot.
Set aside.
Saute onions and garlic 4 minutes or so.
Fold in brown sugar.
Cook 1 minute.
Return venison to cooking pot.
Add beer, bay leaf, orange peel and juice.
Bring to a boil.
Reduce heat.
Simmer 90 minutes.
Add a little water if sauce is too thick.
Chef
