*  Exported from  MasterCook  *

                         Venison Casserole Claret

Recipe By     : The Wild Game & Fish Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Venison -- cubed
   7      tb            Butter
   4      tb            Brandy
  12      sm            White onions
  12      sm            Whole carrots
   6      oz            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

Brown venison in 3 tb butter in a large skillet. Pour brandy over
venison & ignite. When flame subsides, place venison in 3 qt
casserole dish. Place oinions, carrots & olives in the skillet with
remaining 4 tb 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 F for 1-1/4 hours or until venison & vegetables are tender.
Remove bay leaf, add mushrooms, & bake for 5 minutes more.


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