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Ingredientes
- 1/4 c. Flour
- 3/4 Tbsp. Salt
- 1/8 tsp Cayenne
- 1 dsh Thyme
- 1 dsh Grnd nutmeg
- 1 dsh Grnd cloves
- 1 lb Steak (cut from venison rump)
- 2 Tbsp. Melted beef suet
- 3 lrg Onion, thinly sliced
- 2 c. Tomato, peeled and quartered
- 1Â 1/2 Tbsp. Worcestershire sauce
- 4 dsh Tabasco sauce
- 1Â 1/2 c. Burgundy
- 1 whl clove
- 1/2 sm Garlic clove
- Â Â Bouquet garni
- 1 c. Mushroom caps, sauteed
- Â Â Salt and pepper to taste
Direcciones
- Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
- Vigorously lb. this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or possibly Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add in tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate oven, and cook 1 1/2 hours. or possibly till meat is tender. Add in salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and serve with wild rice and red currant jelly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1659g | |
| Calories 1680 | |
| Calories from Fat 592 | 35% |
| Total Fat 65.77g | 82% |
| Saturated Fat 30.17g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 5823mg | 243% |
| Potassium 3308mg | 95% |
| Total Carbs 94.24g | 25% |
| Dietary Fiber 12.4g | 41% |
| Sugars 28.3g | 19% |
| Protein 113.21g | 181% |
