Instructions: Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet.

Add wine; cook over high heat until reduced to half. Pour mixture into 3 quart casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes, stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute.

Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F. for 1 1/4 hours or until meat & vegetables are tender. Remove bay leaf before serving.

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