Category : Poultry
Author : guest1
Hits : 2959
Date : 17/03/2002
3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes 4 tablespoons butter 4 tablespoons flour 4 cups hot water 1 whole onion, studded with 2 cloves 2 cups beef or venison stock 1½ teaspoon salt Juice of ½ lemon 1 cup red wine or port 2 tablespoons capers 1 bay leaf ½ cup sour cream 6 peppercorns
Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well blended and smooth. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes.Add the meat and simmer for 1½ hours. Add the wine, lemon juice and capers and simmer for 15 minutes. If sauce thickens too much, add a little more stock.When meat is tender remove the onion and bay leaf. Adjust seasonings. Stir in sour cream and more wine or lemon juice as needed.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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