*  Exported from  MasterCook Mac  *
 
                          New South Venison Steak
 
 Recipe By     : FRAMEPAT
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Wild Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           flour
      3/4  tablespoon    salt
      1/8  teaspoon      cayenne
    1      dash          thyme
    1      dash          ground nutmeg
    1      dash          ground cloves
    1      pound         steak (cut from venison rump)
    2      tablespoons   melted beef suet
    3      large         onion -- thinly sliced
    2      cups          tomato -- peeled and quartered
    1 1/2  tablespoons   Worcestershire sauce
    4      drops         Tabasco sauce
    1 1/2  cups          Burgundy
    1      whole         clove
      1/2  small         garlic clove
                         Bouquet garni
    1      cup           mushroom caps -- sauteed
                         salt and pepper to taste
 
 Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
 Vigorously pound this seasoned flour into venison steak. Cut the steak into 1
 in. 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 sauce, tabasco,
 burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate
 oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to
 taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and
 serve with wild rice and red currant jelly.
 
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 Per serving: 583 Calories; 4g Fat (8% calories from fat); 12g Protein; 75g
 Carbohydrate; 0mg Cholesterol; 6761mg Sodium