Bryany County Venison

Ingredients

120 gr onion
60 ml vegetable oil
3 venison
32 gr all purpose flour
3 gr salt
1 gr thyme leaves
1 bay leaf
1 gr black pepper
120 ml beef bouillon
240 ml dry wine
80 gr mushrooms
28 gr butter

Instructions

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.