Post by dakota on Feb 13, 2007 4:29:20 GMT -5
1 1/2 lbs. ground venison
2 eggs
1 cup bread crumbs
3 tbls. butter
1 tbls. olive oil
1 onion peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
2 tsp. flour
1/4 c. dry red wine
1 can beef broth
1 tsp. Worcestershire sauce
Mix well - venison, eggs and bread crumbs.
Shape into four patties.
Heat the butter and olive oil in a frying pan and brown both sides of the patties.
Remove the patties to a plate and cover to keep warm.
Add a little more olive oil to the pan before dropping in the onion and green peppers.
Sauté the vegetables until they are close to being done.
Sprinkle in the salt, pepper and thyme, mixing well.
Sprinkle in the flour making sure all the vegetables are coated. Slowly add in the beef broth, then the wine, stirring all the time. Lower the heat and stir in the Worcestershire.
serves 4
2 eggs
1 cup bread crumbs
3 tbls. butter
1 tbls. olive oil
1 onion peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
2 tsp. flour
1/4 c. dry red wine
1 can beef broth
1 tsp. Worcestershire sauce
Mix well - venison, eggs and bread crumbs.
Shape into four patties.
Heat the butter and olive oil in a frying pan and brown both sides of the patties.
Remove the patties to a plate and cover to keep warm.
Add a little more olive oil to the pan before dropping in the onion and green peppers.
Sauté the vegetables until they are close to being done.
Sprinkle in the salt, pepper and thyme, mixing well.
Sprinkle in the flour making sure all the vegetables are coated. Slowly add in the beef broth, then the wine, stirring all the time. Lower the heat and stir in the Worcestershire.
serves 4
