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 [email protected]