Ok, here we go. This is my claim to fame!
You will need: 1 1/2lbs of venison (top round cut), 4 tbsp of extra virgin olive oil, 2 sliced spanish onion, 4 tbsp paprika, 1/4 dry sherry, 24 button mushrooms, 1/4lb oyster mushrooms, 2 cloves crushed garlic, 2 tbsp worcestershire sauce, 1 tbsp basil, 1 tbsp oregano, 1/4 cup wine vinegar, 1/4 all-purpose flour, 4 yukon gold potatoes - cubed, and pared, 2 cups of beef stock.
Dice the venison into 3/4" cubes, heat oil in large pot, or Dutch oven, add onions, and paprika. Stir until tender. Add venison, and brown thoroughly. Add vinegar, worcestershire, garlic, sherry then mushrooms. Cook over medium/high heat until the majority of liquid has evaporated. Sprinkle with flour, and cook for 3 to 5 minutes. Add the stock and potatoes, cover, and simmer until sauce thickens, and potatoes are tender.
This will serve four, Enjoy!
Questions, or comments? Please feel free to email me at
datbuck@hunting.net
Datbuck's Venison Viennoise
