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Written by Alicia Adams
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Saturday, 01 December 2007 00:00 |
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Hunters are right in the middle of deer season and the taxidermies are busy butchering the meat and making mounts. Here is a great recipe for a Sunday dinner by the fireplace. Ingredients:
2 pounds~ Venison tenderloins (cut into ? inch slices)
teaspoon~ Marjoram
Salt to taste
Pepper to taste
cup~ Flour
2 tablespoons~ Shortening
2 large~ Onions (sliced)
1 clove~ Garlic (minced)
pound~ Mushrooms (sliced)
cup~ Sauterne or Milk
1 cube~ Beef Bouillon
cup~ Hot Water
cup~ Sour Cream
2 tablespoons~ Flour
2 teaspoons~ Paprika
1 box~ Broad Noodles (cooked)
Instructions:
Season the meat with Marjoram, Salt, and Pepper. Dredge the meat in the ? cup of Flour.
In a large skillet heat the Shortening. Brown the meat and once brown on both sides remove from skillet.
Reduce the heat on the skillet and saut? the Onions, Garlic, and Mushrooms until the onions are tender.
Add Sauterne or Milk, Bouillon cube, and Water. Stir well and then add the meat to the skillet cover, and simmer for 35 minutes.
After the 35 minutes. Take the Sour Cream and Flour and put in a separate pan and heat while stirring but do not let it boil. Add the Paprika and mix it in the skillet and stir until gravy thickens.
Serve over Broad Noodles Thank you Alicia Adams
Purchasing Specialist/ Fleet Admin.
Wakefern Food Corp.
NJ-Hunter.com Pro-Staff
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