Recipe - Orange Venison Stew

1 pound Fresh mushrooms, halved
6 tablespoon Shallots,minced
6 tablespoon Butter or margarine
1 cup Dry white wine
1 pound Venison, cubed
One fourth cup Flour, for dredging
3 Tomatoes, quartered
2 Green peppers, 1 inch cubes
2 lg Potatoes, pared & cubed
8 small White onions
1 teaspoon Orange Peel,Grated
2 tablespoon AllPurpose Flour
1 One half cup Beef broth
1 Bay Leaf

Saute mushrooms & 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 & saute in remaining 2
Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute 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 degrees F.
for 1 One fourth hours or until meat & vegetables are tender. Remove bay leaf
before serving.
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