🫙 From the Spice Rack
Bryany County Venison
1 Cup onion, chopped 4 Tablespoons vegetable oil 3 Pounds venison, cut in 1 inch cubes 1/4 Cup All-Purpose Flour 1 1/4 Teaspoons salt 1/2 Teaspoon thyme leaves, whole 1 bay leaf
maineasy
Ingredients8 items
Ingredients
- 1Cuponion, chopped
- 4Tablespoonvegetable oil
- 3Poundvenison, cut in 1 inch cubes
- 1/4Cupall-purpose flour
- 11/4 teaspoons salt
- 1/2Teaspoonthyme leaves, whole
- 1bay leaf
- 1/8Teaspoonblack pepper, freshly ground
Directions
- 1
1 Cup onion, chopped 4 Tablespoons vegetable oil 3 Pounds venison, cut in 1 inch cubes 1/4 Cup All-Purpose Flour 1 1/4 Teaspoons salt 1/2 Te
- 2
Dredge venison in flour & brown in oil
- 3
Add salt, thyme, bay leaf, pepper, bouillon, & wine
- 4
cook at a simmer for one hour, stirring occasionally
- 5
If necessary, add more wine or bouillon
- 6
Saute mushrooms in butter
- 7
add meat & simmer for about 30 minutes more or until meat is tender
- 8
Serve with potatoes or over rice or noodles.