Free Recipe Orange Venison Stew
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Orange Venison Stew Recipe
1 lb Fresh mushrooms, halved
6 tb Shallots,minced
6 tb Butter or margarine
1 c Dry white wine
1 lb Venison, cubed
1/4 c Flour, for dredging
3 Tomatoes, quartered
2 Green peppers, 1 inch cubes
2 lg Potatoes, pared & cubed
8 sm White onions
1 ts Orange Peel,Grated
2 tb All-Purpose Flour
1-1/2 c Beef broth
1 Bay Leaf
Orange Venison Stew Preparation
Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet. 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. 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. 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. 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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