Title: New South Venison Steak
Categories: Game Entree Vegetable Mushroom Steak
Yield: 1 Batch

1/4	c	Flour
3/4	ts	Salt
		Cayenne pepper
1	ds	Thyme
1	ds	Ground nutmeg
1	ds	Ground cloves
3	lb	Steak cut from venison rump
2	tb	Melted beef suet
3	lg	Onions, thinly sliced
2	c	Fresh tomatoes
		;peeled and quartered or-
2	c	Stewed tomatoes
1 1/2	tb	Worcestershire sauce
4	dr	Tabasco sauce
1 1/2	c	Burgundy
1		Whole clove
1/2	sm	Garlic clove
		Bouquet garni
		Salt and pepper to taste
1	c	Sauteed mushroom caps
		;(scant cup)

Sift flour with salt, a few grains of cayenne, thyme, nutmeg and cloves. Virgorously pound this seasoned flour into venison steak. Cut the steak into 1" cubes.

Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire, Tabasco, Burgundy, clove, garlic and bouquet garni.

Cover pot closely, set in a moderate oven, and cook 2 1/2 hours, or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushrooms caps.

Serve with wild rice and red currant jelly.

As a variation, port may be substituted for part of the Burgundy, or 2 tb. red currant jelly may be stirred into the sauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 195. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned. From: CATHY HARNED Date: 02-06-94

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