Dutch Oven Venison Steak
You'll like this one!!!
DUTCH OVEN VENISON STEAK
2 LARGE BONELESS VENISON STEAKS
1 ½ CUP WATER
½ CUP BRIGHTS CHABLIS OR SIMILAR WINE (I"™ve used Boone"™s Apple Wine and it is very nice as well)
½ PKG ONION SOUP MIX
2 TBSPN BUTTER
2 LARGE CARROTS PEELED AND SLICED
2 TBSPN CORNSTARCH STIRRED TOGETHER WITH ¼ CUP WATER
SALT AND PEPPER TO TASTE
MELT BUTTER IN DUTCH OVEN. BROWN THE VENISON AND REMOVE. ADD WATER, WINE, SOUP MIX, SALT, PEPPER AND CARROTS. BRING TO A SLOW SIMMER. SLOWLY STIR IN CORNSTARCH MIXTURE. CONTINUE STIRRING UNTIL THICKEND. RETURN VENISON TO THE POT. CONTINUE TO SIMMER COVERED, UNTIL MEAT IS TENDER (ABOUT 1 HOUR). SERVE HOT WITH A BAKED POTATOE.
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