Skillet of Venison

Discussion in 'The BOC Diner' started by Cattledogz, Dec 15, 2008.

  1. Cattledogz

    Cattledogz Active Member

    I began making this with beef about 25 years ago. When I first started getting venison I made it with some of the backstrap and that is still my favorite meat to use in this.

    Skillet of Venison

    Have everything prepared & ready BEFORE beginning the cooking!

    2-1/2 Lbs. Venison backstrap cut into stew meat sized pieces. (can use beef stew meat instead)
    3-1/4 Cupd canned diced tomatoes
    1-1/2 Cups 3/4" diced Onions
    1 Cup 3/4" diced Green Bell Pepper
    1/4 Lb. 1/4" slice Mushrooms
    2 TBS good Beef Base
    1 tsp. Granulated Garlic
    3/4 tsp. Black Pepper
    2 TBS Worcestershire Sauce
    1/4 Cup good Burgundy Wine
    7/8 Cup Cold water whisked into 6-1/2 TBS Flour until smooth.

    Quickly brown meat lightly in HOT oil and then immediately add the juice from the canned tomatoes, Beef Base, Black Pepper, Garlic, and Burgundy Wine. Stir well and as soon as this starts to simmer add the Flour/water mixture while constantly stirring.

    As soon as the sauce thickens add all the vegetables and heat through.

    Remove from heat and serve!

    This goes great with a good rice pilaf or seasoned Brown/Wild Rice dish.