Guyon
January 13, 2004, 08:40 PM
Here was your recipe from another thread:
Chop up a cup of mushrooms and a cup of sweet onion (or there abouts). In a deep dish frying pan throw in a bit of olive oil, the venison steaks, the mushrooms and onion. Add a little garlic powder, salt and pepper. Once the steaks are browned on both sides cover them with a good red wine (I like a Cabernet Sauvignon). About a half a bottle will do. Simmer for about 30 minutes or until the steaks are cooked throughly. Serve the steaks covered with the mushrooms and onions. The rest of the wine goes well.
Quite tasty. I cooked up a batch with some tenderloin steaks. The only variation was that I seared the steaks on my grill before putting them in the skillet with the (portabello) mushrooms and onion. They were still nice and pink in the middle when I served them (to myself).
I ate the whole thing!!!
Chop up a cup of mushrooms and a cup of sweet onion (or there abouts). In a deep dish frying pan throw in a bit of olive oil, the venison steaks, the mushrooms and onion. Add a little garlic powder, salt and pepper. Once the steaks are browned on both sides cover them with a good red wine (I like a Cabernet Sauvignon). About a half a bottle will do. Simmer for about 30 minutes or until the steaks are cooked throughly. Serve the steaks covered with the mushrooms and onions. The rest of the wine goes well.
Quite tasty. I cooked up a batch with some tenderloin steaks. The only variation was that I seared the steaks on my grill before putting them in the skillet with the (portabello) mushrooms and onion. They were still nice and pink in the middle when I served them (to myself).
I ate the whole thing!!!
