Orange Venison Stew

Recipe: Orange Venison Stew

Ingredients :

  • 1 Pound fresh mushrooms, halved
  • 6 Tablespoons Shallots,minced
  • 6 Tablespoons butter or margarine
  • 1 Cup dry white wine
  • 1 Pound venison, cubed
  • 1/4 Cup flour, for dredging
  • 3 tomatoes, quartered
  • 2 green peppers, 1 inch cubes
  • 2 large potatoes, pared & cubed
  • 8 small white onions
  • 1 Teaspoon Orange Peel,Grated
  • 2 Tablespoons All-Purpose Flour
  • 1 1/2 Cups beef broth
  • 1 Bay Leaf

Instructions :

  1. Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet.
  2. Add wine; cook over high heat until reduced to half. Pour mixture into 3 quart casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons butter.
  3. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes, stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook, stirring constantly, until mixture thickens.
  4. Boil 1 minute. Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F. for 1 1/4 hours or until meat & vegetables are tender. Remove bay leaf before serving.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)