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Venison Supreme recipe

Venison is very low in fat as is most wildgame. Slow cooking is the cooking trick for these very lean cutsof meat.

Recipe: Venison Supreme

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces egg noodles

  • Combine flour, salt and pepper in a resealableplastic bag. Add venison cubes, seal and gently shake bag tocoat evenly.
  • Heat oil in a heavy-bottomed stockpoton medium-high heat. Add venison and brown, turning to cook evenly.
  • Add mushrooms and onion. Sautuntil the onion is tender. Stir in tomato juice, water, oreganoand bay leaf. Simmer for 25 minutes, or until the venison istender.
  • Add celery and sour cream. Simmer, covered,for 15 minutes. Remove bay leaf.
  • Meanwhile, cook noodles according to packagedirections; drain. Serve over hot noodles.

    Makes 6 servings.

    Pico De Gallo

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  • Comments

    1 Comment


    This recipe satisfies your need for fresh vegetables in the salsa, the creamy texture of the spicy beans and rice, and the tenderness of the venison.

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