Instructions: Brown venison in 3 Tablespoons butter in a large skillet. Pour brandy over venison
* ignite. When flame subsides, place venison in 3-quart casserole.

Place oinions, carrots & olives in the skillet with remaining 4 Tablespoons butter & saute until tender. Stir in flour & tomato paste; add wine, broth, & bay leaf. Cook, stirring constantly, until mixture thickens. Boil 5 minutes. Add remaining ingredients, except mushrooms. Pour into casserole with venison cubes. Cover & bake at 350 degrees F. for 1 1/4 hours or until venison & vegetables are tender. Remove bay leaf, add mushrooms, & bake for 5 minutes more.

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