A simple, yet delectable dish made out of game. Sauteed venison, onions and peppers are served in a light sauce. Enjoy with rice, pasta or potatoes.
Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients. - 20 Nov 2008 (Review from Allrecipes US | Canada)
This was a great way to cook venison - I omitted the curing salt as I did not have any and didn't think it would need it. - 08 Oct 2008 (Review from Allrecipes US | Canada)
This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall, a very good recipe that I will use again. - 16 Nov 2008 (Review from Allrecipes US | Canada)