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March 21, 2017| 1-2 hours cook time| 0 COMMENTS| Recipes

Dominick Mioni – Enon Valley, PA
Barnett Field Staff

Prep Time: 30 minutes
Cook Time: 1-2 hours

3 lb venison, cut into ½-inch cubes or strips
Lawry’s seasoned salt, to season
Meat tenderizer, to season
Pepper, to season
6 T butter
2 cups sliced mushrooms
2 cups diced Vidalia onions
2 cloves garlic, minced
1 cup red wine
1 pint sour cream
1 can beef consumé
1 cup flour

Coat the venison with seasoned salt, meat tenderizer and pepper, then dust with flour. Melt the butter in a large, deep skillet on medium-high heat. Add the vegetables and garlic to the pan and sauté until soft. With the soft veggies and garlic still in the pan, add the venison cubes and cook until browned. Remove meat/veggie mixture from the pan and set aside. Do not clean out the pan; reduce heat then add beef consume and red wine while stirring. Gradually add sour cream—stirring constantly until all three ingredients are thoroughly combined. It’s important to add the sour cream last, when the pan is cool, to avoid curdling. Return meat and vegetables to the pan and cover.

Cook slowly on low heat for 1 to 2 hours. Serve over noodles, wild rice or mashed potatoes.

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