Orange Venison Stew

1 Pound fresh mushrooms, halved

6 Tablespoons Shallots,minced

6 Tablespoons butter or margarine

1 Cup dry white wine

1 Pound venison, cubed

1/4 Cup flour, for dredging

3 tomatoes, quartered

2 green peppers, 1 inch cubes

2 large potatoes, pared & cubed

8 small white onions

1 Teaspoon Orange Peel,Grated

2 Tablespoons All-Purpose Flour

1 1/2 Cups beef broth

1 Bay Leaf

Saute mushrooms & shallots in 4 Tablespoons of butter ina large skillet. Add wine; cook over high heat until reduced to half. Pour mixture into 3 quart casserole. Dredge venison lightly in flour & saute in remaining 2 Tablespoons butter. Add tomatoes, pepper, potatoes & onions; saute for 5 minutes, stirring frequently. Add orange peel. Stir in flor. Add beef broth. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Stir mixture into casserole; add bay leaf. Cover; bake at 350 degrees F. for 1 1/4 hours or until meat & vegetables are tender. Remove bay leaf before serving.