Bryany County Venison
Bryany County Venison, a main dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Bryany County Venison
Ingredients
- 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
Method
- 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.
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