Venison Ragout - cooking recipe

Ingredients

1 lb. leg of venison, marinated and cut in cubes
1/3 c. butter
8 oz. mushrooms, sliced
1 garlic clove, sliced
4 tomatoes, diced
2 onions, chopped
1 Tbsp. flour
1/2 c. red wine
juice of 1 orange
bay leaf, salt and pepper
thyme

Preparation

Saute the venison in butter, add 1/4 cup wine and water. Simmer until meat is tender.
Add onion and mushrooms and braise for another 10 to 15 minutes.
Stir in garlic, tomato, salt, pepper, thyme, bay leaf, remaining wine and orange juice.
Simmer 10 minutes more.
If ragout needs thickening, make a paste of flour and water; cook until thick.
Serves 4.