Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

------------------------------------------------------------

2 pounds boneless venison, cut in 1" cubes

salt and pepper

1/4 cup butter or margarine

1 large onion, chopped

1 clove garlic, chopped

1 cup tomato or V-8 juice

1 cup orange juice

1 tablespoon Angostura Bitters

1 8 oz package mixed dried fruit

Instructions: Sprinkle meat cubes with salt, pepper and flour.

Heat butter or margarine in heavy skillet or Dutch oven.

Brown meat on all sides.

Add onions, garlic, tomato and orange juice, Angostura Bitters and the dried fruit.

Cover tightly and simmer 1 1/2 to 2 hours or until meat is tender.

If necessary, add small amounts of water or red wine from time to time.

When meat is done, thicken by stirring in a mixture of 1 tablespoon of flour in 1 cup of water or 1 tablespoon of cornstarch in 1 cup of water. Taste and adjust for salt and pepper seasoning.

Staging:

Variations:

Background: Recipe by: Garth Jones, Austin

Copyright 1985

Serves: 6

Food Exchanges: