JOSH'S MUSHROOM, AND ONION VENISON OVER RICE

by JOSH
(LANSING, MI)

2 POUNDS VENISION BACKSTRAPS

1 POUND FRESH MUSHROOMS
1 MEDIUM WHITE ONION
1 TBSP CHOPPED GARLIC
4 TBSP BUTTER
1 CAN CREAM OF MUSHROOM SOUP
2 CUPS WILD RICE


COOK RICE AND SET ASIDE

SLICE ONIONS AND MUSHROOMS AND SAUTEE WITH GARLIC IN BUTTER OVER HIGH HEAT.
SLICE BACKSTRAPS AS THIN AS POSSIBLE AGAINST THE GRAIN, ABOUT 1/8" SLICES ARE THE MAXIUMUM. SEASON LIGHTLY WITH SEA SALT AND COURSE GROUND BLACK PEPPER.

WHEN MUSHROOMS AND ONOINS BEGIN TO BROWN AND CARMALIZE ADD IN VENISON AND COOK FOR 3-5 MINS OVER HIGH HEAT. WHEN PINK DISSAPEARS FROM THE VENISON ADD IN 1 CAN OF CREAM OF MUSHROOM SOUP AND STIR UNTIL THUROUGHLY MIXED. COVER, AND COOK FOR AN ADDITIONAL 3 MINS, OVER MEDIUM HEAT. SERVE HOT OVER BED OF WILD RICE.

THIS DISH IS SURE TO PLEASE.

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Jan 30, 2012
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A lil less garlic and it would have been perfect! NEW
by: Lynsie

This is a great recipe the only thing I would do different is i would only put 1tsp off garlic in instead of 1TBS other than that it was great!

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