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German   -   Rehschmortopf (Venison Casserole)   adapted from German Cooking

Description
Ingredients
  • 1/4 Pound Bacon -- Chopped
  • 3 Pounds Venison -- Cubed
  • 2 Tablespoons Flour
  • 2 Cups Beef Broth
  • 1/2 Cup Red Wine
  • 1/2 Cup Red Wine Vinegar
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Medium Bay Leaf -- Crushed
  • 1 Clove Garlic -- Chopped
  • 2 Tablespoons Parsley -- Chopped
  • 1/2 Teaspoon Thyme
  • 2 Large Onion -- Chopped
  • 8 Ounces Mushroom -- Sliced
  • 1 Teaspoon Cornstarch -- Mixed With
  • 2 Tablespoons Water
Directions Saute bacon until crisp. Add venison and brown all over. Add flour and allow the flour to brown slightly. Add broth, wine, and vinegar. Mix well. Add salt, pepper, bay leaf, garlic, parsley, thyme, and onions. Simmer on low heat for 1 hour. Add mushrooms and simmer for 20 minutes. Add cornstarch mixture and simmer until the sauce thickens. Serve with potatoes, noodles or rice.
Serves 4
Time to Make 0:00



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