Rich Venison &Amp; Mushroom Stew

Directions

1. 1

   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) be

2. 2

   Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg

3. 3

   Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve

4. 4

   Then fry the mushrooms hard in a very little hot fat

5. 5

   Remove and reserve separately

6. 6

   Drain and dry the meat well, reserving the marinade

7. 7

   Dust the venison with well-seasoned flour and brown and seal in batches

8. 8

   Transfer it to a 4 pint flameproof casserole