Prep 10 mins
Cook 30 mins
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.
- 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)
- 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.
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.