Title: Venison, Hunter's Style
Categories: Game Entree Pork Mushroom
Yield: 8 Servings

3	lb	Venison
		Salt and pepper
2	tb	Butter
1		Onion, chopped
		One-inch cube ham, minced
1		Garlic clove, minced
2		Bay leaves
2		Sprigs thyme, crushed
1	tb	Flour
2	c	;Warm water
1	qt	Consomme
1/2	lb	Fresh mushrooms, chopped
1		Lemon, grated peel of

Cut venison into pieces 2" square. Salt and pepper generously. Heat butter in skillet and brown venison slowly. When almost brown, add onion; brown slightly. Then add ham, garlic, bay leaves and thyme. Stir and simmer for 2 minutes. Add the flour and cook a few minutes longer.

Add warm water and let cool to a good simmer. Add consomme and cook slowly for 1 hour. Season again according to taste; then add mushrooms and grated lemon peel. Let cook 30 minutes longer. Serve on a very hot plate.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pp. 194-195. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned. From: CATHY HARNED Date: 02-06-94

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