A simple, yet delicious venison stew. Venison is slowly simmered with mushrooms, white wine and seasoning in a beef stock. The resulting venison is meltingly tender and succulent. Serve with mashed potatoes or rice.
This recipe is awesome. I always run out of ways to cook venison, which is why I chose this and I'm glad I did. I had to change a few minor things just for lack of ingredients in the household. First, I used about 1/2 a yellow onion instead of the green onion and onion powder. Instead of beef broth, I used a little more than two cups of water, along with 3 beef boullion cubes. I also added 4 cloves of minced garlic when browning the venison. It was perfect with mashed potatoes. In case you don't have white wine, a dry red would work also, just with different results. - 05 Sep 2007 (Review from Allrecipes US | Canada)
Loved this! the only thing i changed was to use diced garlic instead of powder. THe key ingredient to this dish is the wine;it tenderizes the venison. thanks for sharing - 28 Dec 2009 (Review from Allrecipes US | Canada)
nice sauce for deer tenderloins. Very tasty and it did not overpower the meat with too many additional flavours. Thanks for the recipe - 15 Nov 2010 (Review from Allrecipes US | Canada)