1½ pounds of venison, cut in chunks (need not be the most tender portions)
¼ cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
½ cup dry white wine
Brown the venison in butter or margarine, add mushrooms and green onions and saute 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°F for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.