Hunter's Style Venison
Hunter's Style Venison
1 1/2 lb Venison cut in chunks
(need not be the most tender portions)
1/4 cup Butter or margarine
1 lb Mushrooms sliced
1 bn Green onions chopped
1 can Beef bouillon
1/2 cup Dry white wine
Parsley to taste
Onion powder to taste
Garlic powder to taste
2 cup Herb croutons
Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
1 1/2 lb Venison cut in chunks
(need not be the most tender portions)
1/4 cup Butter or margarine
1 lb Mushrooms sliced
1 bn Green onions chopped
1 can Beef bouillon
1/2 cup Dry white wine
Parsley to taste
Onion powder to taste
Garlic powder to taste
2 cup Herb croutons
Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
