Recipe: Venison A La Parisienne
- 1 bay−leaf
- 2 sprigs of parsley
- salt and pepper
- Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay−leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper.
- Let all fry a few minutes; then add 1 cup of consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms.
- Let all get very hot and serve with toasted croutons.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: French