Venison, Hunters’ Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Cut the venison into pieces of about two inches square. Salt and pepper well. Put two tablespoonfuls of butter into a saucepan with the Venison and let it brown slowly. When nearly brown, add an on...
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Ingredients
- 3 Pounds of Venison Meat
- 2 Tablespoonfuls of Butter
- An Onion
- A Square Inch of Ham
- A Tablespoonful of Flour
- A Clove of Garlic
- 2 Sprigs of Thyme
- 2 Bay Leaves
- ½ Box of Mushrooms
- The Zest of a Lemon
- A Glassful of White Wine
- A Quart of Consomme
- Salt
- Pepper
- Croutons to Garnish
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