*  Exported from  MasterCook  *
 
                           Bryany County Venison
 
 Recipe By     : The Wild Game & FIsh Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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, & 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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