By Sharon123 on January 12, 2003
Photo by KateL
Photo by KateL
"An exceptional way to use venison!"
Serving Size: 1 (1437 g)
Servings Per Recipe: 2
"DH thanks you from the bottom of his heart! This is a marvelous recipe, each step leading to a grand finale. Boy, am I glad I kept my old 5-qt stainless steel deep skillet! Just perfect! Forget about cooking sherry, dry sherry needs no refrigeration, and Taylor's delivers in style. Made for Please Review My Recipe tag game."
"We really liked this. I tripled the recipe to feed my family of 5, however, we're eating it again tonight cause it made about 10-12 servings, tripled. I used venison, and had to tenderize it which gave a texture I wasn't fond of, so next time I will use beef. It was longer then I would have liked but worth it. Thanks for posting Sharon."
"I used ground beef for this dish and served it over penne. It was fabulous! I let the flavors develope in the crockpot all day on low and I just have to say I am definately going to try and get my hands on some venison to try it that way! I can see how it would be a perfect match! Thanks for sharing!"
"Wow! This was so good. A little time consuming, but well worth the final effort. Very flavorful. I used venison steaks and they were a little tough, even after all the long cooking. So, I would pound them with the flour before browning - This might tenderize them a little more. Thanks, I'm going to try this with beef too. "
"I made this in the crockpot and cooked it for about 8 hours. The meat was very tender and tasty and we served it over noodles. It came out a little soupy though. If I was to do it again in the crockpot, I would reduce the liquid. I would like to try it again on the stovetop."