Henke's Hunter's Venison

Henke's Hunter's Venison

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"Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice."

Ingredients 3 h 5 m {{adjustedServings}} servings 400 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.
  2. Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.
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Reviews 11

  1. 11 Ratings

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Kristalyn
9/5/2007

This recipe is awesome. I always run out of ways to cook venison, which is why I chose this and I'm glad I did. I had to change a few minor things just for lack of ingredients in the household. First, I used about 1/2 a yellow onion instead of the green onion and onion powder. Instead of beef broth, I used a little more than two cups of water, along with 3 beef boullion cubes. I also added 4 cloves of minced garlic when browning the venison. It was perfect with mashed potatoes. In case you don't have white wine, a dry red would work also, just with different results.

GAHSMOMX3
12/30/2009

Loved this! the only thing i changed was to use diced garlic instead of powder. THe key ingredient to this dish is the wine;it tenderizes the venison. thanks for sharing

recipes need gluten
11/15/2010

nice sauce for deer tenderloins. Very tasty and it did not overpower the meat with too many additional flavours. Thanks for the recipe