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Peppered Venison with Mushrooms
By chef blade on November 03, 2003
1 Reviews
- Prep Time: 20 mins
- Total Time: 4 hrs 50 mins
- Serves: 6, Yield: 6 portions
About This Recipe
"I'm not a fan of the crockpot, but this worked great.....use FRESH mushrooms and FRESHLY GROUND BLACK PEPPER....serve with wide noodles"
Ingredients
- 1 1/2 lbs venison, cut into beef-stew size cubes
- 1 lb assorted fresh mushrooms, sliced thick
- black pepper
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 4 tablespoons tomato paste
- 2 cups chicken stock
Directions
- Spread venison cubes on plate and generously season with freshly ground black pepper, coating all sides of the meat. Place half the mushrooms in crockpot. Sear the meat in hot, heavy skillet with the oil, do not crowd, turn as needed. Remove venison chunks to crockpot when brown. Cover with remaining mushrooms. Add all other ingrdients to hot skillet, pour into crockpot when heated. Cover crockpot and cook on low for 4 hrs.
- Remove lid and cook on high for 30 minutes.
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Peppered Venison with Mushrooms (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (263 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 270.0
- Calories from Fat 117
- 43%
- Amount Per Serving
- %
- Total Fat 13.0g
- 20%
- Saturated Fat 2.5g
- 12%
- Cholesterol 97.6mg
- 32%
- Sugars 3.9 g
- Sodium 507.5mg
- 21%
- Total Carbohydrate 7.5g
- 2%
- Dietary Fiber 1.2g
- 5%
- Sugars 3.9 g
- 15%
- Protein 30.6g
- 61%
Reviews
-
"Very nice dish!! I cooked this dish on top of the stove for two hours in a dutch oven. Worked like a charm.The pepper really makes this dish. The only change I made was to halve the soy and Worcestershire sauces. Thanks so much for posting."
By Aroostook on February 25, 2004 | 90529
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