Venison Hunter's Style Recipe
Ingredients
| Venison | 3 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| 1 1 -inch cube of ham | ||
| Garlic | 1 Clove (5gm), minced | |
| Bay leaves | 2 | |
| Thyme sprig | 2 | |
| Flour | 1 Tablespoon | |
| Warm water | 2 Cup (16 tbs) | |
| 1 quart consomme | ||
| Mushrooms | 1/2 pound, chopped | |
| Grated peel of 1 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the venison into pieces 2 inches square.
Salt and pepper generously.
Put the butter into the skillet with the venison and let the meat brown slowly.
When it is nearly brown, add the chopped onion and let it brown slightly.
Then add the ham, garlic, bay leaves, and thyme, all minced very fine.
Stir and simmer for 2 minutes.
Add the flour and cook a few minutes longer.
Add the warm water and let come to a good simmer.
Now add the consomme and let all cook slowly for 1 hour.
Season again according to taste and add the mushrooms and the lemon peel.
Let all cook a 1/2 hour longer and serve on very hot plates.
Salt and pepper generously.
Put the butter into the skillet with the venison and let the meat brown slowly.
When it is nearly brown, add the chopped onion and let it brown slightly.
Then add the ham, garlic, bay leaves, and thyme, all minced very fine.
Stir and simmer for 2 minutes.
Add the flour and cook a few minutes longer.
Add the warm water and let come to a good simmer.
Now add the consomme and let all cook slowly for 1 hour.
Season again according to taste and add the mushrooms and the lemon peel.
Let all cook a 1/2 hour longer and serve on very hot plates.
Chef
