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Bryany County Venison

1 c Onion, chopped
4 tb Vegetable oil
3 lb Venison, cut in 1 inch cubes
1/4 c All-Purpose Flour
1 1/4 ts Salt
1/2 ts Thyme leaves, whole
1 Bay leaf
1/8 ts Black pepper, freshly ground
1/2 c Beef Bouillon
1 c Dry red wine
1/2 lb Fresh mushrooms, sliced
2 tb Butter, melted


Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.


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