Venison Casserole

• 1 Tbsp. butter or margarine
• 1/4 lb. salt pork
• 2 lb. breast of venison (1 1/2-inch cubes)
• hot fat
• 2 Tbsp. flour
• 2 1/2 c. water
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 clove garlic, minced
• 3 sprigs parsley
• 1 bay leaf
• 1/4 tsp. thyme
• 3 large onions, thinly sliced
• 1 (6 oz.) can sliced mushrooms with liquid
• hot steamed white rice

1. Heat butter or margarine in heavy skillet over medium gas flame (325u0b0 to 350u0b0 dial setting on controlled burner).
2. Add salt pork, thinly sliced, and fry until brown.
3. Remove salt pork from skillet.
4. Fry breast of venison in hot fat until brown.
5. Remove venison from skillet.
6. Blend flour into hot fat.
7. Add water, stirring until well blended.
8. Add salt, pepper, garlic, parsley, bay leaf, thyme and onions, thinly sliced.
9. Add venison and salt pork.
10. Cover; bring to boil and reduce flame to simmer (200u0b0 to 225u0b0 dial setting on controlled burner) and continue cooking 1 hour.
11. Add sliced mushrooms with liquid.
12. Cover and continue cooking 30 minutes.
13. Serve with hot steamed white rice.
14. Serves 8.

butter, salt pork, hot fat, flour, water, salt, pepper, clove garlic, parsley, bay leaf, thyme, onions, mushrooms, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890121 (may not work)