Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay−leaf, 2 sprigs of parsley, and 2 of
thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of
consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get
very hot and serve with toasted croutons.
