VENISON EN CASSEROLE
- 2½ lbs. venison
- 10 whole peppers
- 12 tiny white onions
- 1 clove garlic
- 1 tablespoonful chopped parsley
- 1 bay leaf
- 2 tablespoonfuls (2 ozs.) butter
- 1½ pints (3 cups) stock
- 2 heaping tablespoonfuls (2 ozs.) flour
- 12 mushrooms
- 2 pickled walnuts
- Salt and pepper
- A bunch of herbs
- 3 wineglassfuls port wine
Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours.
Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and pickled walnuts.
Simmer for forty minutes. Ten minutes before serving add the mushrooms. Remove the herbs before serving in the casserole.