This venison dish is probably one of the simplest that you'll ever make. It's well flavoured and totally delicious. Venison is slowly cooked in a creamy onion and mushroom sauce.
Living with two avid hunters I always have plenty of venison in the freezer. I personally, do not care much for it, unless however it is cooked in a manner that I do not know what it is! I am not alone in this feeling. My children take my side. Venison tends to taste "wild" if you do not have a great recipe. This is a GREAT recipe! We did not tell the kids what it was until after they all had thirds!! They were shocked as was I. This was a very tasty and easy. We will make this many time in the future. Thanks so much! Now maybe I can clean out the freezer! - 23 Sep 2006 (Review from Allrecipes US | Canada)
Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking! - 20 Oct 2003 (Review from Allrecipes US | Canada)
Because of the previous reviews that I read on this recipe. I added 3 potatoes and 1/2 cup of red wine to lower the salt. It tasted just like beef bourgignon!! If you don't like wine I would suggest to add the potatoes as they will absorb the salt. Hope that helps. - 22 Nov 2002 (Review from Allrecipes US | Canada)