ELFIE''S VENISON CASSEROLE CLARET

Submitted By: Thomas Ellefson

Recipe for: 10

Ingredients:

4 Lbs. Venison cubed
7 tbs. Butter or margarine
4 tbs. Brandy
12 sm White onions
12 sm Whole carrots
1 6-ounce can black-olives pitted
1/4 cup Flour
2 tbs. Tomato paste
3/4 cup Claret wine
2 cup Beef broth
1 Bay leaf
3 md. Potatoes pared & cubed
1 md . Kohlrabi pared & cubed
1/3 cup Capers
1/2 tsp. Salt
1 lb. Fresh mushrooms halved

Procedure:

1. Brown venison in 3 Tablespoons butter in a large skillet.
2. Pour brandy over venison * ignite.
3. When flame subsides, place venison in 3-quart casserole.
4. Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons butter & saute until tender.
5. Stir in flour & tomato paste; add wine, broth, & bay leaf.
6. Cook, stirring constantly, until mixture thickens.
7. Boil 5 minutes.
8. Add remaining ingredients, except mushrooms.
9. Pour into casserole with venison cubes.
10. Cover & bake at 350 degrees F. for 1 1/4 hours or until venison & vegetables are tender.
11. Remove bay leaf, add mushrooms, & bake for 5 minutes more.