2 lb. loin venison
2 tbsp. olive oil
2 tbsp. sherry wine
2 tbsp. flour
1 1/2 pt. stock
2 tsp. salt
1 tbsp. onion juice
1 tsp. black pepper
1 can mushrooms, chopped
Dash of cayenne
Dash of minced parsley

Brown venison in oil. Add stock. Mix the flour in some stock and add mushrooms, onion and seasonings. Put all together in casserole and let simmer for 1 hour. Just before serving, add butter and sherry.