Venison Recipe

Cut venison into 2" square pieces. Salt and pepper generously. Heat butter in skillet and brown venison slowly. When almost brown, add onion; brown slightly. Stir in ham, garlic, bay leaves and thyme. Simmer, stirring for 2 minutes. Add the flour and cook a few minutes longer. Add warm water and simmer. Add consommé and cook slowly for 1 hour. Season again according to taste, then add mushrooms and grated lemon rind. Let cook for 30 minutes longer. Serve on a very hot plate. Serves 6 to 8.