2 tablespoons of butter
1 bay leaf
2 sprigs of parsley
2 sprigs of thyme
1/8 cup sherry
1/2 can chopped mushrooms
Cut venison into pieces.
Heat butter; onion, bay-leaf, parsley, and thyme, all chopped fine.
Add the venison, salt and pepper. Let all fry a few minutes; then add consommé and let simmer until tender. Add sherry and mushrooms.
Let all get very hot and serve.
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