• 2 pounds lean venison (fat completely removed), cut into 1/2 inch cubes
  • 2 tablespoons butter
  • 2 tablespoons sherry, heated
  • 24 small white onions or 1 (16 ounce) package frozen onions, thawed and drained
  • 12 large mushrooms, quatered
  • 1 teaspoon tomato paste
  • 1 teaspoon meat glaze (Bovril or other concentrate)
  • 3 tablespoons flour
  • 1/2 cup beef consomme or more to taste
  • 1/2 cup red wine or more to taste
  • Salt and pepper
  • Bouquet garni (1 small bay leaf, 2 springs each thyme and marjoram tied in cheesecloth or bottled bouquet garni to taste)
  • 2 tablespoons parsley, chopped
  • Directions

    Brown meat quickly in hot fat in a heavy skillet or casserole and pour sherry over it. Transfer to medium casserole with a slotted spoon. Salt lightly. In fat remaining in skillet sauté onions and mushrooms lightly. Stir in tomato paste, meat glaze and flour. Add consommé and red wine slowly, stirring until it comes to a boil. Season to taste and pour over venison in casserole. Add bouquet garni, cover and cook in very slow oven (250 degrees) about 3 hours or until meat is very tender. Add more wine and/or consommé at intervals while casserole is cooking, according to need or personal taste. Sprinkle with parsley before serving.

    Serves 6

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