“This is a thank you dinner for Chuck in Killbuck. I made this thinking of Chuck what a wonderful guy to take the time to help so many of us here at zaar to post pictures. This is a rich and hearty meal.”
1hr 10mins

Ingredients Nutrition


  1. In a ziplock bag place 3 pounds venison, 1 teaspoon each salt, pepper, dry mustard and paprika seal and shake refrigerate overnight.
  2. Mix in a bowl hot water, beef base and paste set aside.
  3. In a large skillet heat 4 tablespoons butter with 3 tablespoons oil and saute onions, mushrooms bay leaf and thyme (if mushrooms are large 1/4 them) about 5 minutes then remove from pan and set aside.
  4. To the same pan add 1 tablespoon oil to the remaining butter and oil and add meat and brown on all sides.
  5. Add sherry or whiskey to deglaze pan then sprinkle flour on browned meat stirring while adding the liquid mixture.
  6. Add mushroom and onions back to pan and simmer 30 minutes.
  7. Remove bay leaf and thyme season with salt and pepper to taste.
  8. Serve with mashed potatoes.

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