Venison with Mushroom Gravy
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.
Ingredients
Serves: 4
- 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 egg
- 1 medium onion, sliced
- 1/2 (300g) tin sliced mushrooms
- 1 tablespoon cornflour
- 4 tablespoons cold water
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.
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Reviews & ratings
Average global rating:
(16)
Reviews in English (12)
I made a couple of changes (used seasoned bread crumbs instead of crackers and didn't use cornstarch at all), but this recipe was wonderful! I don't much care for the 'gamey' taste of deer, but have a freezer full of it to cook. This took out the gamey taste and was just great! I will definitely cook this again! - 09 Mar 2005 (Review from Allrecipes US | Canada)
This recipe was loved by my whole family - even my wife who does not like the gamey taste. I did customize this recipe a bit though. 1. marinate in apple juice over night, turn once. 2. I added 1 sm.can diced tomatoes. 3. 1 can mushroom soup Be carefull when you place venison cubes into frying skillet, that there is room to turn them to brown, otherwise the breading will fall off. Will make this again! - 12 Dec 2006 (Review from Allrecipes US | Canada)
This was an excellent recipe, my family wouldn't quit raving about it. I used Elk, instead of venison, which my dad hunts every year. He, my step-mom, and husband all loved this dish. It's worth the effort that goes into it. - 15 Dec 2005 (Review from Allrecipes US | Canada)