---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Soups/stews
       Yield: 6 servings
       2 lb Good stewing venison
            -- (trimmed weight)
       1    Onion
     3/4 lb Small flat mushrooms
   2 1/2 fl Red wine vinegar
   2 1/2 fl Water
     3/4 pt (scant) beef or game stock
            Bay leaves
 --------------------------FOR THE FORCEMEAT BALLS--------------------------
       8 oz Fresh breadcrumbs
       8 oz Grated suet
       2    Lemons (grated zest only)
   1 1/2 tb Lemon juice
       1 lg Egg
       3 tb Fresh chopped parsley
   Cut the venison into large chunks and marinate for about 24 hours in the
   water and vinegar with 2 bay leaves and plenty of pepper.
   Make the forcemeat mixture, seasoning it well and binding it with the
   lightly beaten egg.  Shape into 24 small balls, fry briskly until golden-
   brown and crisp and reserve.  Then fry the mushrooms hard in a very little
   hot fat.  Remove and reserve separately.
   Drain and dry the meat well, reserving the marinade.  Dust the venison with
   well-seasoned flour and brown and seal in batches.  Transfer it to a 4 pint
   flameproof casserole; ideally this should be no more than 8 inches in
   diameter across the top.  Chop the onion finely and fry gently. Sprinkle on
   2 tablespoons flour, pour on the marinade liquid and the stock over the
   meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.
   Bring to a bare simmer, cover tightly and cook over the lowest possible
   flame (or in a low oven if you prefer) until the meat is deliciously tender
   and the gravy is dark and rich.  Shoulder meat may need as little as 1 1/2
   hours, lesser cuts of meat will need considerably more.  Stir occasionally
   to prevent sticking.  When ready, remove the bay and check seasoning. Cool
   and refrigerate overnight if not to be served on the same day.
   To finish the dish, bring everything back to room temperature.  Add the
   prepared mushrooms to the stew, pushing them well down into the gravy, then
   cover the surface with the forcemeat balls and bake - without a lid to keep
   the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25
   Source: Philippa Davenport in “Country Living” (British), November 1988.
   Typed for you by Karen Mintzias