Venison and Mushrooms
Servings
Prep Time
Cook Time
Ready In
Recipe: #11378
November 29, 2013
Categories: Dinner, Main Dish, Game, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Marinate, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Venison, Spring more
"I love venison and I am very fortunate to have access to it year round. This easy recipe is a delicious way to cook up venison steaks or chops. If gluten intolerant make sure you are using gluten free bouillon powder."
Ingredients
Nutritional
- Serving Size: 1 (230.4 g)
- Calories 190.6
- Total Fat - 7 g
- Saturated Fat - 1.6 g
- Cholesterol - 24.9 mg
- Sodium - 791.1 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 2.1 g
- Sugars - 2.1 g
- Protein - 26.2 g
- Calcium - 60.9 mg
- Iron - 3.6 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.2 mg
Step 1
Place the water, garlic, olive oil, white wine vinegar, bouillon powder and oregano in a re-sealable plastic bag and mix well.
Step 2
Place the venison meat into the bag and swish together to coat. Refrigerate and marinate for at least 6 hours.
Step 3
Melt the bacon fat over medium-high heat in a skillet and sprinkle the venison with salt and pepper to taste.
Step 4
Cook the venison, about 4 minutes per side, until you have a nice caramelized light crust on the outside; remove from pan, cover with foil and keep warm.
Step 5
Toss the mushrooms and white wine in the same skillet and cook until wine has absorbed into the mushroom, scrapping up bits as the mushrooms are cooking.
Step 6
Plate and serve.
Tips & Variations
No special items needed.
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