Potted Venison

• 6 lb. venison hind quarter
• 3 Tbsp. olive oil
• 3 cloves garlic, crushed
• 1 shallot, minced
• 1 1/2 c. Burgundy wine
• 1 c. beef steak
• 1 Tbsp. Worcestershire sauce
• 1 (10 oz.) pkg. fresh mushrooms, washed and cleaned

1. Trim venison of all fat.
2. Cut into 3-inch cubes.
3. In a large kettle, heat olive oil and add meat.
4. Brown on all sides.
5. Add garlic and shallots.
6. Mix well until light brown.
7. Add wine and simmer uncovered until wine is reduced by half, about 20 minutes at medium heat.
8. Add beef stock and Worcestershire sauce with whole mushrooms.
9. Mix and cover.
10. Simmer 2 to 2 1/2 hours or until fork-tender.
11. Remove from heat.
12. Place in serving bowl and serve with Hunter Sauce on the side.
13. Nice served with roasted potatoes.

venison hind quarter, olive oil, garlic, shallot, wine, beef steak, worcestershire sauce, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751529 (may not work)