Savory Garlic Mushroom Ground Venison over Rice - Graybeard Outdoors
 
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post #1 of 6 (permalink) Old 02-04-2017, 07:14 AM Thread Starter
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Savory Garlic Mushroom Ground Venison over Rice
Ingredients
◾1lb ground venison, elk, antelope or goat.
◾8oz mushrooms sliced
◾1 small yellow onion chopped
◾2 garlic cloves diced
◾2 tablespoons butter
◾1 tablespoon fresh sage chopped
◾10 3/4 oz canned mushroom soup mix
◾1/2 cup water
◾Worcestershire sauce
◾2 cups cooked rice
◾Salt and pepper to taste

Directions

Heat skillet over medium heat. Add butter, onion, garlic and mushrooms. Saute mushrooms and onion until they are lightly browned, about 7-8 minutes. Add chopped sage and mix. Move mushrooms to the side of the pan and add ground venison and continue cooking until venison is browned. Reduce heat to low and add mushroom soup mix and 1/2 cup of water to the pan. Stir together and bring to a simmer. For a savory classic flavor similar to stroganoff add a few dashes of Worcestershire sauce to the mix and stir. Season with salt and pepper if needed.
Remove from heat and serve over rice

Al



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post #2 of 6 (permalink) Old 02-04-2017, 09:45 AM
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Mmmm. Looks good. Is that canned mushroom soup mix the same as campbells cream of mushroom soup? I've never heard of that kind of mix.

My wife occasionally makes something similar. More frequently when I hunted deer. She has an old meat tenderizing hatchet and she coats the meat with seasoned flour, and then pounds it with the tenderizing side of the hatchet. The top side in th linked picture. It's really deliciouus. The tenderizing side is a few blades wide, not a single blade, and the thing comes apart for easy cleaning. I think doing it that way is called Swiss steak.

I think her procedure is to tenderize the red meat, then fry it in some oil to brown it, then bake it in the sauce. If you have a lot of venison, try this technique. I can pretty much guarantee you will like it.

It works great with cheapest lean cuts of beef too.

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post #3 of 6 (permalink) Old 02-04-2017, 07:28 PM Thread Starter
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Campbell's, Pergeso, home made what ever.


Al

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post #4 of 6 (permalink) Old 02-05-2017, 08:12 AM
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good on spuds or noodles too. Probably ate it once a week on one of the three growing up. It was a way that Dad could feed 6 kids cheap.

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post #5 of 6 (permalink) Old 02-17-2017, 07:28 AM Thread Starter
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I did this recipe the other day with Elbow Macaroni because I had ran out of rice.


Tasted just as good as with rice.


Al

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post #6 of 6 (permalink) Old 02-17-2017, 01:41 PM
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Sounds great, going to have to try it. gene
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