Venison for Chuck

"This is a thank you dinner for Chuck in Killbuck. I made this thinking of Chuck what a wonderful guy to take the time to help so many of us here at zaar to post pictures. This is a rich and hearty meal."
photo by a user photo by a user
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.

Questions & Replies

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  1. I love this recipe! Succulent and oh so flavorful! The mushrooms were awesome, the meat was tender, and gravy was stupendous with the mashed potatoes. Did not have the venison left that I thought I had, so had to use beef. Also used tawny port, and since I had no beef base, used 2 heaping T. of granulated beef bouillion, and simmered about 2 hrs. Delicious!
  2. I made this for my husband for Valentine's Day -- knew he'd love it. Man, was I right. I made it with whiskey and some olive oil -- no butter. Holy cow, or should I say holy deer! A superb, flavorful dish just perfect with garlic mashed potatoes. If Chuck doesn't like it, I know a man who does. And -- wow -- I do, too. Great stuff. Many thanks.
  3. This is great. I made the recipe with springbok (which is South African antelope), and used the whiskey. Fabulous sauce, tender meat, all-around good. Done after thirty minutes simmer time. Thanks for posting !
  4. I made this twice. The first time with Port wine and dried thyme. I didn't care for it at all this way. The second time I made it with whiskey and fresh thyme. The flavor that was objectionable was gone.( I sort of thought the wine flavor was what I didn't like. It was great with the whiskey. The venison was tender and the gravey tasted rich. Both times I sliced the mushrooms.



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