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
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|Serving Size: 1 Serving (7593g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1522 (61%)|
|Amt Per Serving||% DV|
|Total Fat 169.1g||225 %|
|Saturated Fat 57.7g||288 %|
|Monounsaturated Fat 66.1g|
|Polyunsanturated Fat 36.9g|
|Cholesterol 172.5mg||53 %|
|Sodium 15603.7mg||538 %|
|Potassium 4534mg||119 %|
|Total Carbohydrate 147.8g||43 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 125.1g|
|Protein 65.3g||93 %|
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Calories per serving: 2497
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