VENISON WITH MUSHROOM GRAVY ROAST
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Provided by CHEF-BOY-I-BE
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
- Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
- Preheat oven to 350°F.
- After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
- Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!
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Nan Solomon
[email protected]I love this recipe!
noah cool
[email protected]This dish is a keeper!
Niazi Starr
[email protected]I've made this recipe several times and it's always a hit.
Chhotu Khan
[email protected]This dish is a bit too gamey for my taste, but my husband loved it.
Brinda Mathis
[email protected]I love this recipe! The venison is always so tender and the gravy is to die for.
Khem Gharti
[email protected]This recipe is easy to follow and the dish turns out great. I highly recommend it.
Fred revener
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved the venison and the gravy.
agness chisanga
[email protected]This dish was a bit too salty for my taste, but I think that's because I used a different brand of soy sauce than the recipe called for.
Adesanya Emmanuel
[email protected]I've tried this recipe several times and it always turns out great. The venison is tender and flavorful, and the gravy is rich and creamy.
MD MERAJUL ISLAM
[email protected]This is my go-to recipe for venison roast. It's always a hit with my family and friends.
Rao Jameel
[email protected]I love this recipe! The venison is always so tender and juicy. I usually serve it with mashed potatoes and gravy.
Lamp of Guidance
[email protected]This dish is a keeper! The venison was cooked to perfection and the gravy was delicious. I will definitely be making this again.
Flavour's Vibes
[email protected]I've made this recipe several times and it's always a hit. The venison is always tender and the gravy is rich and flavorful. I highly recommend it.
Muhammad hayatu
[email protected]This dish was a bit too gamey for my taste, but my husband loved it. I think it would be better if you used a milder cut of venison.
Solu Khan
[email protected]I love this recipe! The venison is always so tender and the gravy is to die for. I usually serve it with mashed potatoes and roasted vegetables.
Jbhenz and king pranks
[email protected]This recipe was easy to follow and the dish turned out great. The venison was tender and juicy, and the gravy was flavorful. I served it with rice and vegetables and it was a delicious meal.
Keynen Orozco
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the venison and the gravy. I will definitely be making this again for special occasions.
Mahr kashif Kashif
[email protected]I followed the recipe exactly and the dish turned out perfectly. The venison was cooked to perfection and the gravy was delicious. I served it with mashed potatoes and roasted vegetables and it was a complete meal.
Nessie Mccrea
[email protected]This venison roast with mushroom gravy was a hit with my family! The meat was tender and flavorful, and the gravy was rich and creamy. I will definitely be making this again.