Reviewed: Apr. 12, 2012

A little too sweet, would have been great over egg noodles to tone that down though!

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Reviewer:

Angela

Cooking Level: Intermediate

Living In: Orange Park, Florida, USA

Reviewed: Mar. 5, 2012

This was very sweet (and I used less than the packed 1/2 cup it called for). A surprise to the taste buds when it looks like a gravy. Served over mashed potatoes, and with leftovers made a shephard's pie. Next time I would leave out, or use very little, of the sugar

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Reviewer:

woodfairie

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

This was incredible! I followed the ingredients exactly, except I used about 1/8 cup of dehydrated onions in place of the onion (it was all I had left in the kitchen). As I fried up the meat in the skillet, I decided to try doing the whole thing on the stovetop; I mixed up the sauce, spread it on top of the meat in the skillet, and covered the skillet. I turned the heat down to 5, and let it cook for about 20 minutes without stirring. The sauce thickened up wonderfully, and I didn't have to wait the long hour to get it done in the oven!

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Reviewer:

Joan Biese

Cooking Level: Expert

Home Town: Hortonville, Wisconsin, USA

Living In: Seymour, Wisconsin, USA

Reviewed: Jan. 14, 2012

LOVED this! I had the gamey taste of deer but your couldnt tell the difference between venison or beef! I cut the recipe in half added a whole packet of onion soup and an extra 1/2c water because it was very dry. Served over rice and a side of broccoli. I WILL make this again! Thank you!

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Reviewer:

Summer Rose

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Muncie, Indiana, USA

Reviewed: Jan. 6, 2012

The best chop recipe I have found. I did add 1 tbsp of Montral Steak for an added kick. My entire family loved it. I think that sauce would be good on a variety of meats.

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Reviewer:

hillisfamily4

Reviewed: Jan. 4, 2012

I never really liked deer meat, but my husband got his 1st one this year and it would be wrong not to cook and eat it. Sooo I came across this recipe and I will say my entire family loved it. I ate it and found it very tolerable and will make it again soon. Which for me makes it 2 thumbs up since I hated deer before!

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Reviewer:

JMK

Reviewed: Jan. 4, 2012

SO good. One of our favorites... Kind of a cross between BBQ and roast. Delicious.

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Reviewer:

Brook Whitney

Reviewed: Dec. 14, 2011

The whole family loved this recipe.

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Reviewer:

jwc130tlm

Reviewed: Nov. 18, 2011

DELISH!! I have NEVER liked venison but I recently killed my first nice buck in WY so since I killed it, I'm gunna eat it :) and this recipe shocked me! I changed it up a bit. I used beef broth instead of water and I sauteed the onions before putting them in. I also added a couple squirts of BBQ sauce. It turned out awesome! For a side dish I had cut bite size baby red potatoes with garlic butter and Italian seasoning. The whole meal was awesome :) I will definitely make this again. :D

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Reviewer:

TheScottCrew

Reviewed: Oct. 28, 2011

I've now made this recipe a few times. Our family really does enjoy it. We've served it over rice and over egg noodles. We greatly prefer it over the noodles. Like so many though, the original recipe is way too sweet (and not initially enjoyed by the family). Changes I've made include cutting brown sugar from 1/2 cup to 1/4 cup (or less), adding 1/4 cup vinegar (malt or cider), a clove of minced garlic, a few splashes of soy sauce, and some salt/pepper. Because I added more liquid, 30 mins before serving I added some mixed corn starch/water to thicken. The sauce comes out more gravy-like. Next time I'll chop and add 3 or 4 potatoes to the mix as an test. Overall, good recipe.

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