Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

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3 pounds venison neck or shoulder, cut in chunks

2 tablespoons butter or margarine

6 medium onions, chopped

1/2 teaspoon flour

1 teaspoon sugar

1/4 cup consomme

1 cup beer

1/2 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

garlic and onion powders, to taste

Instructions: Melt the butter and brown the meat. Then remove meat to plate.

Add the onions and brown.

Stir in flour and sugar and again cook until browned.

Add consomme and beer. Bring to boil and return the meat to the pan along with salt, pepper, garlic powder, onion powder and bay leaf.

Cover and simmer for three hours.

Staging:

Variations:

Background: Recipe by: Dennis Walrop

Copyright 1983

Note: Use a Dutch oven or a covered electric frying pan so that a low, steady heat can be maintained.

Use neck or shoulder roasts.

Serves: 6

Food Exchanges: