pdswife said:
I'd love it Kadesma! I have all that stuff!! Thanks!
Here it is, now mind you I've not made this one, but a friend gave it to me...wonder why?
3-4 lbs.venison meat cut in 2 inch cubes
kosher salt
black pepper in a mill
1/4-c. red wine vinegar
1-1/4 c. red wine
1-c. a/p flour
2 tea. dry mustard (Colemans)
1/4-c. bacon drippings
1- med yellow onion
1-tea. thyme leaves
1/4-c. chopped flat leaf parsley
about a pound of mushrooms,cut in half
2-c. pitted black olives
1-c. beef stock
place venison in glass or ceramic bowl, season with salt and pepper and pour the vinegar and 3/4- c of wine over. Refrigerate overnight!!!
Drain and pat dry. Combine flour and mustard with 2 tea. black pepper and 1 Tab. salt in med size paper bag add the venison and shake to coat. then remove from bag
and shake off excess flour and when everything is coated , Heat the bacon drippings in large skillet that has a lid, over med heat add the venison and brown. Add the onion and saute til soft. Stir in the parsley,thyme,mushrooms and olives. Add stock and remaining cup of red wine. Bring to boil, reduce heat and simmer, covered, til fork tender about 2 hrs, then taste and add more salt and pepper if needed. Let rest 10 min off heat then serve.
hope this works for you it looks great and is similar to my grandma's
kadesma