2 lbs. venison, cut into bite size pieces
Salt and pepper
2 tbsp. butter
1 onion, chopped
1 clove garlic
1 lg. sliced ham, cut into bite size pieces
Bay leaves
1/2 tsp. thyme
1 tsp. dillweed and dillseed
8 potatoes, chopped
1/4 c. all purpose flour
2 c. burgundy
4 c. chicken consomme
Grated rind of 1 lemon
1 lb. mushrooms

Rub venison with salt and pepper. Saute in butter in skillet. Add onion, garlic, ham, bay leaves and thyme; mix well. Cook until onion is translucent. Sprinkle flour in bottom of skillet. Brown well. Stir in wine. Simmer for 10 minutes. Stir in consomme. Stir in potatoes and lemon rind and mushrooms. Remove bay leaves. Simmer for 30 minutes or longer. Yield: 12 servings.