Venison In Red Wine

• 2 1/2 to 3 lb. venison round steak, cut in 1-inch cubes
• 1/4 c. flour
• 1/4 c. butter, melted
• 1/2 c. chopped onion
• 1 Tbsp. dried parsley
• 1 medium garlic clove, chopped
• 1 bay leaf
• 1 tsp. salt
• 1/2 lb. fresh mushrooms, sliced
• 1 c. Burgundy wine
• 1/2 c. water
• cooked rice or noodles

1. Toss meat cubes in flour.
2. Brown lightly in butter.
3. Add onion, parsley, garlic, bay leaf, salt and mushrooms.
4. Cook until onion is just tender.
5. Slowly add wine and water, stirring constantly.
6. Bring just to boiling; reduce heat and simmer until meat is tender.
7. Add more wine if necessary.
8. Remove bay leaf. Serve over hot cooked rice or hot buttered noodles.
9. Serves 6 to 8.

venison round steak, flour, butter, onion, parsley, garlic, bay leaf, salt, fresh mushrooms, wine, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361513 (may not work)