Recipe by Rita~
This is a thank you dinner for Chuck in Killbuck. I made this thinking of Chuck what a wonderful guy to take the time to help so many of us here at zaar to post pictures. This is a rich and hearty meal.
Top Review by LorenLou
I love this recipe! Succulent and oh so flavorful! The mushrooms were awesome, the meat was tender, and gravy was stupendous with the mashed potatoes. Did not have the venison left that I thought I had, so had to use beef. Also used tawny port, and since I had no beef base, used 2 heaping T. of granulated beef bouillion, and simmered about 2 hrs. Delicious!
- 3 lbs venison, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 onion, diced
- 16 ounces button mushrooms
- 1 sprig fresh thyme
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons olive oil
- 3 tablespoons flour
- 2 cups hot water
- 1 tablespoon beef base
- 1⁄2 cup sherry wine, but for chuck in killbuck its whiskey,port works good too
- 2 tablespoons tomato paste
Directions See How It's Made
- In a ziplock bag place 3 pounds venison, 1 teaspoon each salt, pepper, dry mustard and paprika seal and shake refrigerate overnight.
- Mix in a bowl hot water, beef base and paste set aside.
- In a large skillet heat 4 tablespoons butter with 3 tablespoons oil and saute onions, mushrooms bay leaf and thyme (if mushrooms are large 1/4 them) about 5 minutes then remove from pan and set aside.
- To the same pan add 1 tablespoon oil to the remaining butter and oil and add meat and brown on all sides.
- Add sherry or whiskey to deglaze pan then sprinkle flour on browned meat stirring while adding the liquid mixture.
- Add mushroom and onions back to pan and simmer 30 minutes.
- Remove bay leaf and thyme season with salt and pepper to taste.
- Serve with mashed potatoes.