Bryany County Venison

1 Cup onion, chopped

4 Tablespoons vegetable oil

3 Pounds venison, cut in 1 inch cubes

1/4 Cup All-Purpose Flour

1 1/4 Teaspoons salt

1/2 Teaspoon thyme leaves, whole

1 bay leaf

1/8 Teaspoon black pepper, freshly ground

1/2 Cup Beef Bouillon

1 Cup dry red wine

1/2 Pound fresh mushrooms, sliced

2 Tablespoons butter, melted

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.