Herbed venison and mushroom

Yield: 1 Servings

Measure 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

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.

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