Recipe by CHEF-BOY-I-BE
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Top Review by Jockey
I was kind of afraid of this before I started. Had a venison tenderloin that I wanted to use. Should have been fairly tender as other parts of this deer were. Skeptical about no marinating time and frying it but hey if it works saves me a whole lot. Well, it just didn't for me with this one. Followed the recipe exactly. Meat was tough and the mushroom soup was just kind of globbed over it at the end of cooking. I like the basics of this recipe but not enough to make again or re-work it. Thanks for the idea tho!
- 4 -7 venison tenderloins (I use 4-6 tenderloin steaks approx. 6-8 oz. per steak... can be varied)
- butter or margarine
- 1 yellow onion (cut into 1-inch sections)
- 1 large green pepper (cut into 1-inch sections)
- 1 large sweet red pepper (cut into 1-inch sections)
- mushroom (thinly sliced, quartered, and halved)
- 1⁄2 cup green onion (chopped and separated)
- 2 (10 1/2 ounce) cans cream of mushroom soup
Directions See How It's Made
- Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
- Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
- Preheat oven to 350°F.
- After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
- Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!