Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Soups Meat
Recipes Soups Meat
|
||||||||
|
||||||||
| Servings: | 18 |
| Author Notes: |
Hunters and fishermen everywhere are sure to appreciate this huge collection of recipes that will put their harvest to tasty, nutritious use. This is not fussy gourmet fare, but rather simple, easy to prepare dishes that are hearty and filling and entail a minimum of fuss. |
| Ingredients: |
2 venison loins, about 8 to 10 ounces total, cut into cubes
1/2 cup flour salt and pepper to taste 1/2 cup vegetable oil 3 medium onions, diced 2 cans mushroom stems and pieces 1 cup beef stock or 4 beef bouillon cubes dissolved in 1 cup water 3/4 cup dry red wine 1/4 cup ketchup 1 teaspoon Worcestershire sauce 6 carrots, cut diagonally |
| Instructions: |
Coat the venison in flour combined with salt and pepper. Brown in hot oil in a large skillet. Remove from skillet. Cook the onions and mushrooms in the skillet until the onions are tender. Add the stock, wine, ketchup, Worcestershire sauce, and salt and pepper to taste. Simmer for 45 minutes. Add the carrots and Simmer for 45 minutes longer. Serve over rice. |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
 |
| Have some fun and test your foodie knowledge with these short, fun trivia quizzes. |
|
