A recipe for Orange Venison Stew. Follow the simple recipe instructions for Orange Venison Stew shared by other home cooking experts.
Ingredients
1 Pound fresh mushrooms, halved6 Tablespoons Shallots, minced
6 Tablespoons butter or margarine
1 Cup dry white wine
1 Pound venison, cubed
1/4 Cup flour, for dredging
3 tomatoes, quartered
2 green peppers, 1 inch cubes
2 large potatoes, pared and cubed
8 small white onions
1 Teaspoon Orange Peel, Grated
2 Tablespoons All-Purpose Flour
1 1/2 Cups beef broth
1 Bay Leaf
Directions
Saute mushrooms and shallots in 4 Tablespoons of butter in a large skillet. Add wine; cook over high heat until reduced to half. Pour mixture into 3 quart casserole. Dredge venison lightly in flour and saute in remaining 2 Tablespoons butter. Add tomatoes, pepper, potatoes and onions; saute for 5 minutes, stirring frequently. Add orange peel. Stir in flour. Add beef broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F. for 1 1/4 hours or until meat and vegetables are tender. Remove bay leaf before serving.
