Free Recipe Venison Casserole Claret
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Venison Casserole Claret Recipe
4 lb Venison, cubed
7 tb Butter or margarine
4 tb Brandy
12 sm White onions
12 sm Whole carrots
1 6-ounce can Black
-Olives,pitted
1/4 c Flour
2 tb Tomato Paste
3/4 c Claret wine
2 c Beef broth
1 Bay leaf
3 md Potatoes, pared & cubed
1 md Kohlrabi,pared & cubed
1/3 c Capers
1/2 ts Salt
1 lb Fresh mushrooms, halved
Venison Casserole Claret Preparation
Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over venison * ignite. When flame subsides, place venison in 3-quart casserole. Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons butter & saute until tender. Stir in flour & tomato paste; add wine, broth, & bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5 minutes. Add remaining ingredients, except mushrooms. Pour into casserole with venison cubes. Cover & bake at 350 degrees F. for 1 1/4 hours or until venison & vegetables are tender. Remove bay leaf, add mushrooms, & bake for 5 minutes more. Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@AOL.COM>
Cooking Temperature:
Recipe Serves: 1
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