Venison Mushroom Monster Potatoes

by Thomas Ellefson
(wisconsin)

1 1/2 lbs. Venison Strips


6 Baking Potatoes

Flour

1/4 Cup Butter

1 Cup Red Onion (Diced)

2 Cloves Garlic Minced

4 Cups fresh Mushrooms Sliced

2 Tbs. Sherry Wine

1/2 tsp. Dry Mustard

2 tsp. Salt

1 tsp. Black Pepper

2 Cups Shredded Swiss Cheese

1 Cup Sour Cream

1 Tbs. Chopped Chives For Garnish


Wash and bake Potatoes 375 for about 55 Minutes or until tender to the Squeeze.
Remove Any Fat (Tallow) And Silver Skin From Venison.

Cut In Strips The Size Of Your Little Finger,

Dredge in flour shake off excess.

In Large Skillet heat butter.

Add Venison Fingers and brown on all sides.

Add Onions, garlic, mushrooms and cook 2 minutes on medium heat tossing meat to keep from sticking.

Add Sherry Wine and simmer for 5 minutes.

Dissolve Dry Mustard In 2 Tbs. Hot Broth From Mushrooms And Sherry Liquid. Add To sauce With Salt and Pepper

To Serve Put potato in center of plate.
Split potato in center making a canoe.
Place Mushroom Mixture evenly inside potato.
Top with cheese and sour cream.
Garnish with chives.

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