New south venison steak

1 servings

Ingredients

Quantity Ingredient
¼ cup Flour
¾ teaspoon Salt
Cayenne pepper
1 dash Thyme
1 dash Ground nutmeg
1 dash Ground cloves
3 pounds Steak cut from venison rump
2 tablespoons Melted beef suet
3 larges Onions, thinly sliced
2 cups Fresh tomatoes
;peeled and quartered or-
2 cups Stewed tomatoes
1½ tablespoon Worcestershire sauce
4 drops Tabasco sauce
1½ cup Burgundy
1 Whole clove
½ small Garlic clove
Bouquet garni
Salt and pepper to taste
1 cup Sauteed mushroom caps
;(scant cup)

Directions

Sift flour with salt, a few grains of cayenne, thyme, nutmeg and cloves. Virgorously pound this seasoned flour into venison steak. Cut the steak into 1" cubes.

Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire, Tabasco, Burgundy, clove, garlic and bouquet garni.

Cover pot closely, set in a moderate oven, and cook 2½ hours, or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushrooms caps.

Serve with wild rice and red currant jelly.

As a variation, port may be substituted for part of the Burgundy, or 2 tb. red currant jelly may be stirred into the sauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 195. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

Submitted By BARBARA BOUCHARD On 11-20-94

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