Recipe - Bryany County Venison

1 cup Onion, chopped
4 tablespoon Vegetable oil
3 pound Venison, cut in 1 inch cubes
One fourth cup AllPurpose Flour
1 One fourth teaspoon Salt
One half teaspoon Thyme leaves, whole
1 Bay leaf
1/8 teaspoon Black pepper, freshly ground
One half cup Beef Bouillon
1 cup Dry red wine
One half pound Fresh mushrooms, cut or sliced up
2 tablespoon Butter, melted

Saute onion in hot oil until tender. Dredge venison in flour & brown in
oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer
for one hour, stirring occasionally. If necessary, add more wine or
bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes
more or until meat is tender.

Serve with potatoes or over rice or noodles.
Recipe By : The Wild Game & FIsh Cookbook

Posted to FOODWINE Digest 28 November 96

Date: Thu, 28 Nov 1996 14:14:37 0500

From: Randee Fried Noellekk@AOL.COM