Recipe by hankers
"Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice."
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1 1/2 pounds
venison, cut into cubes
1 1/2 pounds
dry white wine
1 (14.25 ounce) can
green onion, chopped
This recipe is awesome. I always run out of ways to cook venison, which is why I chose this and I'm glad I did. I had to change a few minor things just for lack of ingredients in the household. First, I used about 1/2 a yellow onion instead of the green onion and onion powder. Instead of beef broth, I used a little more than two cups of water, along with 3 beef boullion cubes. I also added 4 cloves of minced garlic when browning the venison. It was perfect with mashed potatoes. In case you don't have white wine, a dry red would work also, just with different results.
This turns out almost like venison stew and I've gotten similar results with a lot less work. We used several different kinds of mushrooms which made it more interesting. Used Jacob's Creek Chard for the wine which was very good. We doubled the recipe and served over wild rice. Overall it was good but again, it takes more work and time than it's worth to us. I was somewhat disappointed after reading such great reviews.
Loved this! the only thing i changed was to use diced garlic instead of powder. THe key ingredient to this dish is the wine;it tenderizes the venison. thanks for sharing
nice sauce for deer tenderloins. Very tasty and it did not overpower the meat with too many additional flavours. Thanks for the recipe
I am NOT the biggest fan of venison, it's too gamey for my tastes, but this was very tasty! I had to use what I had in the house, so I used beef bouillion and water instead of beef broth and canned mushrooms instead of fresh. I had some leftover venison tenderloin and added enough venison butterfly steaks from the freezer to make a pound. I kept the amounts of everything else the same and simmered on the stove for about 1 hour and 15 minutes. I thickened the extra sauce make a yummy gravy and served it over brown rice. Very tender! This recipe definitely is a keeper!
I changed the recipe a little bit. I took all of the ingredients called for and stuffed it in a crock pot. I turned it on low for the day. I did put regular garlic instead of the powder, and I added a little wine and broth since I was leaving it in the crock pot all day. It was good. It reminded me of pot roast a little bit. I served over potatos. Next time I am going to serve over wild rice as suggeseted by another reviewer.
I had never cooked venison before, and was not sure if I would even like it, but this recipe was awesome! I didn't simmer it for nearly as long as it suggested, and it still came out great!
What a wonderful change from our usual fried venison. After we made this we gave the recipe to three different hunters in the family. It was absolutly fabulous. I added a little corn starch to thicken and served with some garlic mashed potatoes, yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Henke's Hunter's Venison
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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