| 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 <Noellekk@AOL.COM>
Serving Ideas : Nice with mashed potatoes.
NOTES : Garnish platter with fresh dill or watercress.
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