| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Venison |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Butter |
| 1 |
lb |
Mushrooms, Raw Sliced |
| 3 |
|
Onions, Raw finely Chopped |
| 1/3 |
c |
Flour, All-Purpose |
| 2 |
t |
Salt |
| 1/4 |
t |
Paprika |
| 3/4 |
t |
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 <Noellekk@AOL.COM>
Serving Ideas : Nice with mashed potatoes. NOTES : Garnish platter
with fresh dill or watercress.
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