Reviewed: Aug. 8, 2009

My husband is from Germany, so he is all about sauces. He also does not like "Wild." I made this dish, when I was lucky enough to get some venison from my step-son-in-law. My husband raved..."Now, this is a German meal!" I have made this dish with pork. I have added Chanterelles and Morels. This recipe is a keeper. The more woodsy you can make it only enhances the flavors. Ruth Ward, bless her, came up with a real winner! I make home made spaetzle with this and I cook down 3 big onions in Ganse Schmaltz. They are the garnish for the spaetzle. I also buy a jar of Lingonberry preserves to set on the plate, for a touch of sweet and sour. A really great meal!

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rapidwoman

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Reviewed: Apr. 7, 2009

This is a fantastic recipe for venison! I made this exactley as written with excellent results. I am thinking it would be wonderful with any type of red meat. My only caution would be to those who do not care for rosemary. It can easily be omitted and I am sure it would still taste great! I see a review that said they did not like the vinegar taste. I don't see that there is any vinegar in the recipe.

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mom the cook

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Apr. 4, 2009

I'm not a huge fan of venison but the hubby is. This recipe made me a believer! One of the best I've tried. I served it with homemade spaetzle and it delightful.Will defintely make this again.

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thndrstorm

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Reviewed: Feb. 24, 2009

This was the first venison recipe I've tried that really did come out tender! I enjoyed the leftovers as much as I enjoyed it the first night.

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rpollardva

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Reviewed: Jan. 6, 2009

Awesome recipe!!! I had to use butter in stead of bacon drippings as my wife doesn't eat pork, but it was still excellent! The meat was very tender and the venison tasted distinct without being gamey. Thanks a lot, i will be making again!

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raystryker

Cooking Level: Professional

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Reviewed: Dec. 17, 2008

This recipe was amazing. I could not find the seasoned vinigar, so I just used regular vinegar and added some Italian spices. I also was short on red wine so I added white wine instead, and it was delicious! My family loves venison, but I don't like it at all, so I cooked half of it with beef. The beef was amazing and my family told me it was great with venison too. I'll definately being doing this again.

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LAdeLancey

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Reviewed: Aug. 17, 2008

Not sure what happened, the meat came out tough, dry, and tasting of vinegar. 0_o Probably my issue and not one with the recipe though, I'm still learning how to cook.

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Holly

Cooking Level: Beginning

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Reviewed: Feb. 4, 2008

quite good...i used beef cubes instead of venison..i floured and browned meat cubes after frying the bacon and then added rest of the ingredients

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Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2007

I thought this was pretty good. I followed the recipe until I realized I only had one teaspoon of fresh rosemary on hand. Oops! Maybe that is why mine was a little less flavorful than I had expected. I ended up adding the bacon I used to come up with the grease (about 4 strips). It was still very good. The meat was very tender. Everyone else really seemed to like it. I would make it again with the full amount of herbs.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 3, 2007

I made it with beef steak instead of venison, and used Merlot for wine, but all the same, it turned out soooo good! Excellent dish, nice sophisticated flavor, great for a romantic dinner!

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DM

Cooking Level: Expert

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Reviewed: Jan. 30, 2007

Excellent recipe! I cooked this exactly as described and my whole family enjoyed this (I have and 11, 7 and 3 year old). Thanks for the great recipe!

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Michelle

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Oct. 26, 2006

This was fantastic! The only reasons I did not give it five stars were that I thought 2 cups of wine was too much and the cooking time was not sufficient. Next time I will use the slow cooker after browning the meat and sauteeing the onions, garlic and mushrooms. It also took longer than 30 minutes to fully cook the carrots, I would put them in the last 45 minutes to an hour of cooking. I will definitely make this again. We like venison and I'm always looking for different ways to make it since we have a freezer full after hunting season! This one definitely made the cut.

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Trailer Park Gourmet

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Reviewed: Oct. 8, 2006

Wow - the venison was so tender and the rich full flavor of the sauce complimented the white rice bed I laid it on nicely. The venison iyou sometimes get with these type of dishes.

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