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Name: Bryany County Venison
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 tb Vegetable oil; 1 Bay leaf; 1/2 c Beef Bouillon; 1/2 ts Thyme leaves, whole; 1 c Dry Red Wine; 1 c Onion chopped; 1/8 ts Black pepper, freshly ground; 1/4 c All-purpose flour; 2 tb Butter melted; 1/2 lb Fresh mushrooms, sliced; 1 1/4 ts Salt; 3 lb Venison, cut in 1 inch cubes

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INGREDIENTS

4 tb Vegetable oil
1 Bay leaf
1/2 c Beef Bouillon
1/2 ts Thyme leaves, whole
1 c Dry Red Wine
1 c Onion ; chopped
1/8 ts Black pepper, freshly ground
1/4 c All-purpose flour
2 tb Butter ; melted
1/2 lb Fresh mushrooms, sliced
1 1/4 ts Salt
3 lb Venison, cut in 1 inch cubes

INSTRUCTIONS

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender. Serve with potatoes or over rice or noodles. 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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Nutrition

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Serving Size: 1 Serving (2372g)
Recipe Makes: 1 Servings

Calories: 1033
Calories from Fat: 586 (57%)

Amt Per Serving		% DV

	Total Fat 65.1g	87 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 12.7g
Cholesterol 61mg		19 %
Sodium 977.3mg		34 %
Potassium 977.2mg		26 %
Total Carbohydrate 64.8g		19 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 56.3g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1033

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