Ingredients
- 3 venison
- 1 bay leaf
- 1 cup dry wine (red)
- 1 cup onion
- 1/2 cup beef bouillon
- 1/2 pound mushrooms (fresh)
- 4 tablespoons vegetable oil
- 1/4 cup all purpose flour
- 2 tablespoons butter
- 1 1/4 teaspoons salt
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon black pepper
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.
