This is a tasty dish; my husband enjoyed it. I did put in 8 oz. of mushrooms but otherwise followed the directions.
This was very easy to make....But it seemed that the sauce was a little bland to us...I added
a bay leaf and some worchestershire sauce to try and perk it up....
I did this with antelope and deer back straps... minus the veggies.. sorry but the sauce, meat and mushrooms don't need veggies.. especially if you have a side of them.. This is a keeper... Thanks blonder for posting... Even with wild game this is a must.. I served this over a brown and wild rice combo.. you can't go wrong with the the earthiness of the mushrooms and wild rice.. So very good and I agree with use good red wine... you only need half a cup, I used a whole cup.. and drank the rest of the bottle ... so this a no lose situation recipe.. lol
Thank you for this post, we really enjoyed our dinner this evening!
Delicious! Thanks for a great one, I didn't change a thing!!
This was a very easy recipe, but elegant enough for company. I didn't add celery (personal preference, I used sliced baby portabella mushrooms and merlot for the wine. My DH said it smelled wonderful and it tasted even better. Thanks for a 5-star keeper...
A very good dish but make sure to use a quality red wine. I used a grocery store cooking wine so it didn't add as much flavor. This dish has alot of French flair and is a very good meal. This dish does have alot of saturated fat so we have it on our cheat day! (smile) Also, you can decrease the amount of oil and butter if you use nonstick spray and a bit of olive oil as the other review suggested.
oh and i used olive oil not safflower