Reviewed: Jan. 16, 2012

My husband loves this recipe! I substituted fresh garlic for dried and dried parsley for fresh. I also used sherry instead of dry white wine. It turned out great. Thanks for the new favorite!

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Reviewer:

PattyT

Reviewed: Jan. 15, 2011

I've cooking venison for years. This is a tasty recipe and a keeper. Good enough for company. I just thicken up the sauce before serving.

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2 users found this review helpful

Reviewer:

Lakelady

Cooking Level: Intermediate

Reviewed: Nov. 17, 2010

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.

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Reviewer:

Andrea

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Cooking Level: Intermediate

Home Town: George West, Texas, USA

Living In: Montgomery, Texas, USA

Reviewed: Nov. 15, 2010

nice sauce for deer tenderloins. Very tasty and it did not overpower the meat with too many additional flavours. Thanks for the recipe

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7 users found this review helpful

Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Nov. 2, 2010

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!

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Reviewer:

Joanie

Reviewed: Jan. 9, 2010

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.

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Reviewer:

Charcoal Grillmeister

Cooking Level: Expert

Home Town: Wake Forest, North Carolina, USA

Reviewed: Dec. 28, 2009

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

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8 users found this review helpful

Reviewer:

GAHSMOMX3

Cooking Level: Intermediate

Reviewed: Apr. 10, 2008

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!

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Reviewer:

Sue

Reviewed: Dec. 16, 2007

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!!

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Reviewer:

kris_sweatt

Cooking Level: Expert

Living In: Okeechobee, Florida, USA

Reviewed: Nov. 14, 2007

This was sooo good! Thank you for sharing. I will use this one again. It will be a great recipe to make when we have guests that say they don't like venison. I can't imagine anyone not liking this! Thanks again!

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4 users found this review helpful