Reviewed: Apr. 29, 2012

My husband and I loved this. However,I did make a change. I didn't have a dry soup mix so I used a can of cream of mushroom soup, two spoonfuls of sour cream and a splash of milk. I also seasoned my meat with garlic, tony's and black pepper. This meal was quick and delicious!

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Reviewer:

Love2cook

Reviewed: Sep. 21, 2011

i have several picky eaters and all enjoyed this dish.. will make again.. thanks

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Reviewer:

HefAgain

Reviewed: Jan. 18, 2011

responding to Kay's review!! To get rid of the gamey taste just soak meat in water, keep chan ging the water until it runs clear (no blood left) and gamey taste is gone!

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Reviewer:

Anne

Cooking Level: Expert

Home Town: Acton, Ontario, Canada

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: Jan. 16, 2011

it was great... I have added this to my recipes for deet meat.

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Reviewer:

Kristian

Cooking Level: Intermediate

Home Town: Summerfield, Florida, USA

Reviewed: Dec. 16, 2010

I had large steaks.. about an inch thick (size of both my hands laid flat) and I didn't have the soup it called for. I cut steak into 1/2 inch cubes, cooked with one med red onion and one white onion chopped, and cooked in 1 stick butter with 3 med/lg fresh garlic cloves. added 1 red and 1 yellow pepper roughly chopped and rough chopped thick mushrooms when meat was half done.. covered/simmered low about 10min (stirring a time or two). uncover and added cream of potato soup, cheddar soup, and one can of milk. the only seasoning I aded was about a tsp of fresh cracked pepper. I didn't need the flour since I used canned cream soup. it turned out nice and creamy and not gamey (cut into small pieces for the 'flavors' to go all the way through) We liked this the best of the venison recipes! Thank you for the suggestion :) (I rarely stick directly to a recipe)

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Reviewer:

WhiteIrishTiger

Cooking Level: Expert

Reviewed: Feb. 17, 2010

My husband loved this!!!! He said the gravy that it made was the best venison gravy he had ever had. I had to make a few alteration,s due to what I had on hand. I used a package of pepper and onion stirfry mix, so I browned the venison first, then added the stirfry, and I had no onion soup mix, so I added beef base, and added onion and garlic powder. He has been raving all night long about how good it was, and when will I make this again. Thanks so much for the keeper. PS. I have some venison that we canned I think I may try it with that. It is so tender, even before I put it in a pan.

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Reviewer:

virginia miller

Reviewed: Jul. 15, 2009

Still tasted gamey.

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Reviewer:

Kay

Reviewed: Feb. 24, 2008

I too used the changes made by Grumpy's honeybunch but with one more change. I used Elk instead of Deer. I could not believe how tender the meat was. My husband who is also an avid hunter loved it. I will definitely do this again!

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Reviewer:

Vicky

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Urbana, Ohio, USA

Reviewed: Feb. 12, 2008

I followed the steps in the review by Grumpy's Honeybunch (thank you, I've never thickened gravy without lumps successfully before now)and also omitted green peppers (yuck) and added fresh mushrooms. Overall this was good but I felt that the gravy was kind of lacking in the flavor department. Otherwise this was enjoyable and most importantly, fast. I will make it again and next time I may try marinating and/or adding different seasoning- something to give it some kick.

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