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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 9 2009

Slow Simmered Venison

1 Cup onion, chopped
4 Tablespoons vegetable oil
3 Pounds venison, cut in 1 inch cubes
1/4 Cup All-Purpose Flour
1 1/4 Teaspoons salt
1/2 Teaspoon thyme leaves, whole
1 bay leaf
1/8 Teaspoon black pepper, freshly ground
1/2 Cup Beef Bouillon
1 Cup dry red wine
1/2 Pound fresh mushrooms, sliced
2 Tablespoons butter, melted

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, and 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.