We served this with Christmas dinner. Even though everyone was stuffed with the main course (goose), everyone still raved about the venison. The only change was I had to leave out the Worcestershire sauce because I didn't have any.
Review update: Christmas 2006, I made this again, but found it very salty. I was confused as to why, but then realised that ironically, I used a better cut of meat. It was also farmed, rather than hunted venison. So, there was less fat and less liquid (in the form of added water) to dilute the salty seasonings.
So, while I still think this is a good recipe, in future I will be careful to ensure there is enough liquid to dilute the salt. Also, because I personally don't like a lot of salt, I would probably not use garlic salt again - instead either fresh garlic or garlic powder.
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