Herbed venison and mushroom
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | pounds | Mushrooms, Raw, Sliced |
| 3 | Onions, Raw, finely Chopped | |
| ⅓ | cup | Flour, All-Purpose |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Paprika |
| ¾ | teaspoon | Pepper, Black, fresh ground |
| 2 | pounds | Venison steaks, 1/4 inch thick |
| ⅓ | cup | Butter |
| 2 | Garlic, Clove, Raw, crushed | |
| 1 | pinch | Rosemary Leaves |
| 1⅓ | cup | Beef stock |
Directions
Melt butter in skillet; add mushrooms & onions & saute until tender. Place mushrooms & onions in shallow, 2-quart casserole & set aside. Combine flour, salt, paprika, & pepper; dredge venison in flour mixture. Melt butter in skillet, add venison, & brown well. Place venison over onions & mushrooms in casserole. Top with garlic & rosemary. Pour beef stock over top. Loosen browned particles from skillet & add to casserole. Cover & bake 350 degrees Fahrenheit for 45 minutes. Serve sauce in gravy boat.
Recipe By : Wild Fish & Game Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 19:15:48 -0500 From: Randee Fried <Noellekk@...> Serving Ideas : Nice with mashed potatoes.
NOTES : Garnish platter with fresh dill or watercress.