| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Venison | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | lb | Mushrooms, Raw, Sliced |
| 3 | Onions, Raw, finely Chopped | |
| 1/3 | c | Flour, All-Purpose |
| 2 | ts | Salt |
| 1/4 | ts | Paprika |
| 3/4 | ts | Pepper, Black, fresh ground |
| 2 | lb | Venison steaks, 1/4 inch thick |
| 1/3 | c | Butter |
| 2 | Garlic, Clove, Raw, crushed | |
| 1 | pn | Rosemary Leaves |
| 1 1/3 | c | Beef stock |
INSTRUCTIONS
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 <[email protected]> Serving Ideas : Nice with mashed potatoes. NOTES : Garnish platter with fresh dill or watercress.
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