Datbuck's Venison Viennoise
01-11-2002, 03:11 PM
#1
Spike
Thread Starter
Join Date: Feb 2003
Location: Ajax Ontario Canada
Posts: 75
Datbuck's Venison Viennoise
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]
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]
01-14-2002, 12:35 AM
#3
Spike
Thread Starter
Join Date: Feb 2003
Location: Ajax Ontario Canada
Posts: 75
RE: Datbuck's Venison Viennoise
NP Pro-Line, I only tried it once with beef, and it workd well too.
Questions, or comments? Please feel free to email me at [email protected]
Questions, or comments? Please feel free to email me at [email protected]
01-14-2002, 12:05 PM
#4
Nontypical Buck
Join Date: Feb 2003
Location: Pulaskiville
Posts: 3,533
RE: Datbuck's Venison Viennoise
Tried it last night Datbuck...Delish! Thanks.
I substituted califlauer for the potatoes and heave cream for the flour. (I don't eat many carbohydrates...We've been on this Atkins diet for 2+ years now. I'm not complaining...I'm 230 now instead of 340lbs.)
The substitutions didn't matter, it was delish!
By the way...it only served 2!! (But that's all I have - me and wifey) <img src=icon_smile_tongue.gif border=0 align=middle>
Thanks again...
I substituted califlauer for the potatoes and heave cream for the flour. (I don't eat many carbohydrates...We've been on this Atkins diet for 2+ years now. I'm not complaining...I'm 230 now instead of 340lbs.)
The substitutions didn't matter, it was delish!
By the way...it only served 2!! (But that's all I have - me and wifey) <img src=icon_smile_tongue.gif border=0 align=middle>
Thanks again...
01-17-2002, 12:04 PM
#6
Spike
Thread Starter
Join Date: Feb 2003
Location: Ajax Ontario Canada
Posts: 75
RE: Datbuck's Venison Viennoise
I am going to have to try the substitutes Pro-Line, they sound good. I have been doing the Atkins thing too off, and on lately. Works don't it!
Questions, or comments? Please feel free to email me at [email protected]
Questions, or comments? Please feel free to email me at [email protected]
