Ridgeville hunter's venison stew

4 Servings

Ingredients

Quantity Ingredient
2 cups Cooked meat scraps (see below)
1½ cup Stock from cooking meat
1 tablespoon Steak sauce
½ cup Chopped celery
2 Egg yolks
⅓ cup Thinly sliced onion
3 tablespoons Dry white wine
⅓ cup Thinly sliced green pepper
1 Salt and pepper to taste
¼ cup Sliced mushrooms
1 Parsley
3 tablespoons Margarine
1 Cooked rice or toast
3 tablespoons Flour

Directions

Thoroughly cook game scraps in a large pot with enough water to cover, adding a slice of onion, celery leaves, a bay leaf and a beef bouillon cube. Re- move scraps from water with a slotted spoon and strip meat from bones. Cut meat into cubes. Strain the broth and reserve 1½ cups for recipe.

In a frying pan, cook onion, celery, green pepper and mushrooms in hot oil for about seven minutes. Add flour and gradually stir in stock and steak sauce. Remove from heat and add a little sauce to the egg yolks, stirring them Return the egg-sauce mixture to the pan and stir in thoroughly. Add wine and meat and check salt and pepper.

Serve immediately on cooked rice or toast. Garnish with chopped parsley.

Related recipes