Venison for Chuck

Recipe by Rita1652
READY IN: 1hr 10mins




  • In a ziplock bag place 3 pounds venison, 1 teaspoon each salt, pepper, dry mustard and paprika seal and shake refrigerate overnight.
  • Mix in a bowl hot water, beef base and paste set aside.
  • In a large skillet heat 4 tablespoons butter with 3 tablespoons oil and saute onions, mushrooms bay leaf and thyme (if mushrooms are large 1/4 them) about 5 minutes then remove from pan and set aside.
  • To the same pan add 1 tablespoon oil to the remaining butter and oil and add meat and brown on all sides.
  • Add sherry or whiskey to deglaze pan then sprinkle flour on browned meat stirring while adding the liquid mixture.
  • Add mushroom and onions back to pan and simmer 30 minutes.
  • Remove bay leaf and thyme season with salt and pepper to taste.
  • Serve with mashed potatoes.