Recipe - Venison Nacho Dip

4 tablespoon Butter
2 pound Venison; cut in 1 inch cubes
1 md Onion; chopped
1 tablespoon Flour
1 cn (10.75oz) consomm�
1 cup Warm water
1 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic; crushed
1 teaspoon Thyme
2 Bay leaves
One half pound Mushrooms; cut or sliced up
1 Lemon peel; grated

Melt butter in skillet. Cut venison into 1 inch cubes and brown slowly in
butter. When nearly brown, add onion and brown. Add flour and stir. Add
consomm� and water. Blend well. Add salt, pepper, garlic, thyme and bay
leaves. Cover and cook slowly for 1 hour. Add mushrooms and lemon peel.
Let all cook for an additional hour. Serve over rice. Yield: 6 servings.

LINDA BURROW VAN HOOK

(MRS. FRED F.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.