*  Exported from  MasterCook  *

                           Orange Venison Stew

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Fresh mushrooms -- halved
   6      tb            Shallots -- minced
   6      tb            butter
   1      c             Dry white wine
   1      lb            Venison -- cubed
     1/4  c             Flour -- for dredging
   3                    Tomatoes -- quartered
   2                    Green peppers -- cubed 1"
   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

Saute mushrooms & shallots in 4 tb butter ina large skillet. Add
wine; cook over high heat until reduced to half. Pour mixture into
3 qt casserole. Dredge venison lightly in flour & saute in remaining
2 tb 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°F for 1-1/4 hours or until meat & vegetables are tender. Remove
bay leaf before serving.


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