Recipe by Spyder-man
This is sort of like hamburger helper for ground venison. This recipe is NOT spicy, even though you have the cayenne and hot sauce but it does have a small kick to it. I don't recommend leaving it out; somehow the taste just isn't the same. This is great if you have leftover rice or pasta in the fridge and need a quick after work meal. I use rice and top with chopped garden-fresh tomatoes.
Top Review by Cinda Lu
This recipe was easy and pretty good. I made two changes due to necessity. I used home canned venison stew meat and did not add the wine as I didn't have any. I have alot of leftovers, so I believe I will add some beef gravy and serve over mashed potatoes. Thanks for posting.
- 1 lb ground venison
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 2 (2 ounce) envelopeslipton onion and mushroom soup mix
- 1 teaspoon hot sauce
- 1⁄2-1 cup chopped onion
- 1 (4 ounce) candrained sliced mushrooms
- 2 cups water
- 1⁄2 cup white wine
- 2 teaspoons beef base
- cooked pasta, 4 servings worth (optional) or 4 cooked rice (optional)
Directions See How It's Made
- Brown venison in 10-inch cast iron skillet; season with salt, cayenne pepper, and garlic powder.
- When meat is almost done, add onions and mushrooms and let become translucent.
- In bowl, mix soup mix, wine, water, beef base, hot sauce, and Italian seasonings. Add to skillet once onions are done.
- Let simmer for 30 minutes.
- Add pasta or rice during the last 5 minutes of cooking time.
- **if you use egg noodles you could serve each with a dollop of sour cream if desired. or serve with regular type pastas and sprinkle with a little parmesan cheese. Or just serve over some mashed potatoes and maybe top with a little crisp fried bacon.