Orange venison stew

Recipe Categories : | Venison | Oranges | Casseroles |

Ingredients :

• 1 lb fresh mushrooms, halved
• 6 tbsp shallots,minced
• 6 tbsp butter or margarine
• 1 cup dry white wine
• 1 lb venison, cubed
• ¼ cup flour, for dredging
• 3 tomatoes, quartered
• 2 green peppers cut into 1" cubes
• 2 large potatoes, pared & cubed
• 8 small white onions
• 1 tspn orange peel, grated
• 2 tbsp all-purpose flour
• 1½ cups beef broth
• 1 bay leaf
  

Preparation & Cooking instructions

1. Sauté mushrooms & shallots in 4 tablespoons of butter in a large skillet.
2. Add wine and cook over high heat until reduced to half. Pour mixture into 3 quart casserole.
3. Dredge venison lightly in flour & sauté in remaining 2 tablespoons butter. Add tomatoes, pepper, potatoes & onions; sauté for 5 minutes, stirring frequently.
4. Add orange peel. Stir in flour. Add beef broth. Cook, stirring constantly, until mixture thickens.
5. Boil 1 minute. Stir mixture into casserole; add bay leaf.
6. Cover and bake at 350°F for 1¼ hours or until meat & vegetables are tender. Remove bay leaf before serving.