Recipe: Venison with Mushrooms

Simple Venison and Mushrooms

• 2 to 3 small steaks per person, cut 1/2″ thick and trimmed of all fat
• 1/2 stick butter or margarina (4 tbsp)
• 2 cloves garlic, diced
• pepper and salt to taste
• 1/2 medium yellow onion, diced (optional)
• 1/2 cup fresh, sliced mushrooms per person
• 1/8 to 1/4 cup Red Wine (optional)
• flour
• 1 cup water (approximate)

Melt half the butter or margarine in a large skillet. Saute mushrooms, garlic, and onion and set aside. Tenderize meat with a mallet, and season lightly with salt and pepper. Dredge meat in flour and brown in the rest of the butter or oil.

Remove meat from pan and add the wine and water to make light gravy. For thicker gravy, mix about a tablespoon of flour with a small amount of water and stir the paste into the sauce. Season gravy to taste. Return the meat, mushrooms and onion to the pan and simmer, covered, for about 15 mins.

Serves 3-4