*  Exported from  MasterCook  *
 
                            Orange Venison Stew
 
 Recipe By     : The Wild Game & Fish Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         fresh mushrooms, halved
    6      Tablespoons   Shallots,minced
    6      Tablespoons   butter or margarine
    1      Cup           dry white wine
    1      Pound         venison, cubed
      1/4  Cup           flour, for dredging
    3                    tomatoes, quartered
    2                    green peppers, 1 inch cubes
    2      large         potatoes, pared & cubed
    8      small         white onions
    1      Teaspoon      Orange Peel,Grated
    2      Tablespoons   All-Purpose Flour
    1 1/2  Cups          beef broth
    1                    Bay Leaf
 
 Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet. Add
 wine; cook over high heat until reduced to half. Pour mixture into 3 quart
 casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons
 butter. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes,
 stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook,
 stirring constantly, until mixture thickens. Boil 1 minute. Stir mixture into
 casserole; add bay leaf. Cover; bake at 350 degrees F.  for 1 1/4 hours or
 until meat & vegetables are tender. Remove bay leaf before serving.
 
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