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Herbed Venison & Mushrooms

Submitted by helen1

Tame wild game with this braised venison in a mushroom sauce.

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3

TABLESPOONS BUTTER

1

POUND MUSHROOMS
raw, sliced

3

EACH ONIONS
raw, finely chopped

⅓

CUP ALL-PURPOSE FLOUR
ll-purpose

2

TEASPOONS SALT *

¼

TEASPOON PAPRIKA

¾

TEASPOON BLACK PEPPER
fresh

2 Pounds

INCH VENISON STEAKS
1/4 inch think *

⅓

CUP BUTTER

2

CLOVES GARLIC
peeled and minced

1

PINCH ROSEMARY LEAVES *

1 ⅓

CUPS BEEF STOCK
prefer veal stock if possible

Directions

Melt butter in skillet; add mushrooms, onions and sauté until tender.

Place mushrooms and onions in shallow, 2-quart casserole; set aside.

Combine flour, salt, paprika, pepper; dredge venison in flour mixture.

Melt butter in skillet, add venison, and brown well.

Place venison over onions and mushrooms in casserole.

Top with garlic and rosemary. Pour beef stock over top.

Loosen browned particles from skillet; add to casserole.

Cover and; bake 350℉ (180℃) F for 45 minutes.

Serve sauce in gravy boat.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 321g (11.3 oz)

Amount per Serving

Calories 324 68% of calories from fat

% Daily Value *

Total Fat 25g 38%

Saturated Fat 15g 76%

Trans Fat 0g

Cholesterol 63mg 21%

Sodium 338mg 14%

Total Carbohydrate 7g 7%

Dietary Fiber 3g 12%

Sugars g

Protein 15g

Vitamin A 16% • Vitamin C 17%

Calcium 5% • Iron 9%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Good source of fiber