Venison Stew "Hunter's Style"
| Yield: | 4 Servings |
| Categories: |
| 2 | lb | Venison leg meat*; cut into 1" cubes |
| 1/2 | c | Onion; coarsely chopped |
| 1/2 | c | Brandy |
| Salt and pepper | ||
| 2 | tb | Olive oil |
| 1 | c | Bacon; diced |
| 2 | tb | Butter |
| 3 | tb | All purpose flour |
| 1 1/2 | c | Red wine; Rhone preferred |
| 6 | Sprigs parsley | |
| 1 | Clove garlic; minced | |
| 1 | ts | Dried thyme leaves |
| 1 | Bay leaf | |
| 24 | sm | Whole mushrooms; cleaned, stems trimmed |
| 1 | c | Frozen pearl onions; thawed |
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