Recipe - Venison Casserole Claret

4 pound Venison, cubed
7 tablespoon Butter or margarine
4 tablespoon Brandy
12 small White onions
12 small Whole carrots
1 6ounce can Black
Olives,pitted
One fourth cup Flour
2 tablespoon Tomato Paste
Three fourths cup Claret wine
2 cup Beef broth
1 Bay leaf
3 md Potatoes, pared & cubed
1 md Kohlrabi,pared & cubed
1/3 cup Capers
One half teaspoon Salt
1 pound Fresh mushrooms, halved

Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over
venison * ignite. When flame subsides, place venison in 3quart casserole.
Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons
butter & saute until tender. Stir in flour & tomato paste; add wine, broth,
& bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5
minutes. Add remaining ingredients, except mushrooms. Pour into casserole
with venison cubes. Cover & bake at 350 degrees F. for 1 One fourth hours or until
venison & vegetables are tender. Remove bay leaf, add mushrooms, & bake for
5 minutes more.
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