About this recipe:This dish is not only quick and easy to make, it also tastes fantastic. Crumbed venison is pan-fried and them simmered in a rich mushroom gravy. It's perfect when served with rice or mashed potatoes.
4 tablespoons oil
450g venison, cut into cubes
450g buttery round crackers, such as Ritz, finely crushed
1/4 teaspoon garlic granules or to taste
onion salt, to taste
salt and pepper, to taste
2 cubes beef stock
250ml boiling water
1 medium onion, sliced
1/2 (300g) tin sliced mushrooms
1 tablespoon cornflour
4 tablespoons cold water
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Method Prep:15min › Cook:25min › Ready in:40min
Heat oil in a heavy frying pan, over medium to medium-high heat. In a large bowl, stir together the crushed crackers, garlic granules, onion salt, salt and pepper. Beat the egg in a small bowl.
Dip the venison cubes into the egg, then into the crumb mixture to coat. Fry in the hot oil until browned on all sides. Dissolve the stock cubes in the boiling water and pour into the pan. Add the onions and mushrooms. Lower heat, cover and cook until the meat is tender, about 15 minutes - add more water as needed. Dissolve cornflour in cold water and stir into the sauce. Bring to the boil and cook until thickened.