Rich Venison and Mushroom Stew
| Yield: | 6 Servings |
| Categories: | Meats, Soups |
| 2 | lb | Good stewing venison |
| DIVIDER | -- (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 |
| Butter | ||
| Oil | ||
| Flour | ||
| Sugar | ||
| 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 |
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