Stewed Venison a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
The rougher parts of venison are usually used for stewing, but the dish is most delicious when made of the Venison Steaks. Cut the Venison into two-inch square pieces, and rub well with salt and pe...
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Ingredients
- Venison Steaks, or Rougher Part of the Deer
- 2 Onions
- A Square Inch of Ham
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- A Clove of Garlic, Chopped Very Fine
- An Herb Bouquet, Chopped Fine
- A Glassful of Claret
- A Cupful of Water
- A Can of Mushrooms
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