Herbed Venison & Mushrooms
Tame wild game with this braised venison in a mushroom sauce.
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, Good source of fiber
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.
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