Venison Help Me

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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) envelopes  lipton  onion and mushroom soup mix
• 1  teaspoon  hot sauce
• 1⁄2-1  cup  chopped onion
• 1 (4 ounce) can  drained  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

1. Brown venison in 10-inch cast iron skillet; season with salt, cayenne pepper, and garlic powder.
2. When meat is almost done, add onions and mushrooms and let become translucent.
3. In bowl, mix soup mix, wine, water, beef base, hot sauce, and Italian seasonings. Add to skillet once onions are done.
4. Let simmer for 30 minutes.
5. Add pasta or rice during the last 5 minutes of cooking time.
6. **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.