Recipe - New South Venison Steak

One fourth cup Flour
Three fourths tablespoon Salt
1/8 teaspoon Cayenne
1 ds Thyme
1 ds Ground nutmeg
1 ds Ground cloves
1 pound Steak (cut from venison
rump)
2 tablespoon Melted beef suet
3 lg Onion; thinly cut or sliced up
2 cup Tomato; peeled and quartered
1 One half tablespoon Worcestershire sauce
4 dr Tabasco sauce
1 One half cup Burgundy
1 Whole clove
One half small Garlic clove
Bouquet garni
1 cup Mushroom caps; sauteed
Salt and pepper to taste

Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
Vigorously pound this seasoned flour into venison steak. Cut the steak into
1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and
sear venison on all sides, adding thinly cut or sliced up onions to the pot. When
meat and onions are well browned, add tomatoes, Worcestershire sauce,
tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set
in moderate oven, and cook 1 One half hrs. or until meat is tender. Add salt and
pepper to taste and bring to a boil over direct heat. Stir in sauteed
mushroom caps and serve with wild rice and red currant jelly.
Recipe By : FRAMEPAT

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 17:49:36 0000

From: Steve recipes@erols.com