Stewed Venison, French Style from The Picayune's Creole Cook Book by The Times Picayune Publishing C
Cut the venison into small pieces of about two inches square. Make a marinade by placing the Venison in an earthen jar with one large onion sliced, a handful of parsley, the chopped thyme and bay l...
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Cooking tools:
- Earthen jar
- Saucepan
- Chef's knife
- Cutting board
- Colander
Ingredients
- 2½ Pounds of Venison, (The Lower and Lean Part Preferable)
- A Handful of Parsley
- An Onion
- A Sprig of Thyme
- 2 Bay Leaves
- A Tablespoonful of Butter
- 3 Tablespoonfuls of Flour
- 12 Whole Peppers
- ½ Glassful of Vinegar
- 1½ Glassfuls of Claret
- A Pint of Veal Consomme
- An Ounce of Salt Pork
- 12 Small Onions
- A Dozen and a Half Mushrooms
- An Herb Bouquet
- Bait and Pepper to Taste
- Croutons
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