1 1/2 pounds of venison, cut in chunks (need not be the most tender portions)
1/4 cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
1/2 cup dry white wine
parsley
onion powder
garlic powder
herb croutons
Recipe
Brown the venison in butter or margarine, add mushrooms and green onions and saut� for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.