Ingredients
- 3 venison
- 1 bay leaf
- 240 ml dry wine (red)
- 120 gr onion
- 120 ml beef bouillon
- 80 gr mushrooms (fresh)
- 60 ml vegetable oil
- 32 gr all purpose flour
- 28 gr butter
- 3 gr salt
- 1 gr thyme leaves
- 1 gr 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.
