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Venison and Gravy Recipe

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This recipe for Venison and Gravy is from RED RIVER RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VENISON STEAK OR CHOPS FOR 4 ---POUNDED WITH MEAT TENDERIZER MALLET
FLOUR, PEPPER TO SEASON
OLIVE OIL TO BROWN MEAT
SLICED ONIONS
1 PKG DRY MUSHROOM GRAVY MIX
1 CAN SLICED MUSHROOMS, DRAINED
Directions:
Directions:
CUT STEAK OR CHOPS INTO SERVING SIZED PIECES. POUND WITH A MEAT TENDERIZER MALLET.
COAT WITH FLOUR/PEPPER AND BROWN BOTH SIDES IN COOKING OIL. WHEN BROWN, PUT BACK
INTO SKILLET WITH SLICED ONONS AND CANNED MUSHROOMS. ADD 1 PKG OF DRY MUSHROOM SOUP AND 2 CUPS WATER. COVER AND COOK ABOUT 30 TO 45 MINUTES (MAY ADD MORE WATER IF NOT ENOUGH FOR GRAVY). ADD ½ CUP WHIPPING CREAM OR SOUR CREAM. HEAT FOR 15 MORE MINUTES. SERVE WITH STEAMED OR MASHED POTATOES OR COOKED NOODLES.

 

 

 

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