January 07, 2010
By Jim Zumbo
Print Recipe
Ingredients:
2 tablespoon butter 2 pounds venison, cubed 1 clove garlic, minced ½ teaspoon salt 1/8 teaspoon pepper 1 onion, grated 3 ½ cups canned whole tomatoes 1/8 teaspoon baking soda 1/3 cup heavy cream 2 tablespoons flour 2 tablespoons red wine 2 teaspoons Worcestershire sauce 3 drops angostura bitters (optional) 1 teaspoon parsley flakes 2 tablespoons dry bread crumbs Melt butter in a heavy skillet and brown meat, gradually adding garlic, salt, and pepper as meat cooks. When meat is brown, cover and cook 5 minutes longer, stirring several times. Add onion, cover and cook another 5 minutes. Add tomatoes and baking soda and simmer for 15 minutes. In a small bowl, mix cream and flour until smooth, then add wine, Worcestershire sauce and bitters. Pour cream mixture over meat and tomatoes. Stir until smooth. Cook 5 minutes more and turn into a buttered casserole. Top with parsley flakes and bread crumbs and bake 30 to 40 minutes in a 375 degree oven. Serves 5 to 6 .
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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