| | Directions | | Cut venison into 2" square pieces. Salt and pepper generously. Heat butter in skillet and brown venison slowly. When almost brown, add onion; brown slightly. Stir in ham, garlic, bay leaves and thyme. Simmer, stirring for 2 minutes. Add the flour and cook a few minutes longer. Add warm water and simmer. Add consommé and cook slowly for 1 hour. Season again according to taste, then add mushrooms and grated lemon rind. Let cook for 30 minutes longer. Serve on a very hot plate. Serves 6 to 8. |
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| Ingredients | | - |  | 3 pounds venison |
| - | | Salt and pepper |
| - | | 2 tablespoons butter |
| - | | 1 onion, chopped |
| - | | 1 slice ham, minced |
| - | | 1 clove garlic, minced |
| - | | 2 bay leaves |
| - | | 2 sprigs thyme, crushed |
| - | | 1 tablespoon flour |
| - | | 2 cups warm water |
| - | | 4 cups consommé |
| - | | 1/2 pound fresh mushrooms, sliced |
| - | | Grated rind of 1 lemon |
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