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Venison and Mushrooms

Here's how you make Venison and Mushrooms
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  • Servings: 2
  • Prep: 15m
  • Cook: 8m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 8 to 10 ounces venison
  • 1/4 cup water
  • 2 cloves garlic, pressed
  • 1 teaspoon oil (olive oil)
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon vegetable bouillon powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 1 tablespoon bacon fat
  • 4 ounces mushrooms, sliced
  • 2 tablespoons white wine
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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