Venison and Mushrooms
Created by QueenBea on November 29, 2013
- Servings: 2
- Prep Time: 15m
- Cook Time: 8m
- Recipe #11378
Ingredients
- 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
How to Make
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Step 1: Place the water, garlic, olive oil, white wine vinegar, bouillon powder and oregano in a re-sealable plastic bag and mix well.
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Step 2: Place the venison meat into the bag and swish together to coat. Refrigerate and marinate for at least 6 hours.
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Step 3: Melt the bacon fat over medium-high heat in a skillet and sprinkle the venison with salt and pepper to taste.
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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.
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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.
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Step 6: Plate and serve.
Nutritional Facts
- 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