Venison and Mushrooms

2
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"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."

Original recipe yields 2 servings
OK

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.