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.