Venison a la Francaise

Ingredients

• SeasoD venison steaks
• a tablespoonfuls of hot butter
• i onion
• 2 bay-leaves
• i clove of garlic
• a sprig of parsley
• ^ can of mushrooms
• some thyme chopped fine
• a glass of claret

Method

1. 1

   Season venison with salt, pepper, and lemon juice.

2. 2

   Brown in butter with onion, bay leaves, garlic, and parsley.

3. 3

   Add mushrooms, thyme, and claret.

4. 4

   Cover and simmer until tender.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 34. The excerpt below is the record exactly as published.

Venison a la Francaise. SeasoD venison steaks with salt, pepper and lemon-juice. Put in a saucepan with a tablespoonfuls of hot butter. Add i onion, 2 bay-leaves, i clove of garlic and a sprig of parsley minced fine. Let brown ; then add ^ can of mushrooms, some thyme chopped fine and a glass of claret

Cook this with the app: pantry check, scaling, and the assistant.