Deer Meat

34 Reviews Add a Pic
Recipe by  Pat

“This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
  2. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

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Reviews (34)

Rate This Recipe


This recipe sounded really good but my husband and I didn't like it at all. Since we have so much deer meat, we sure had high hopes but the tomato/sour cream sauce just tasted odd to us.



This is a great meal. The taste is very well and not wild at all. I added not enough sour cream and the taste was a bit strong on the tomato but that was my fault. Make sure you keep the tomato and sour cream in proportion. My 5 year old ate 3 helpings.

Bea Sis Phillips Plumley

Bea Sis Phillips Plumley

this receipe beats my moms

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Amount Per Serving (6 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 735 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Deer Poppers


next recipe:

Deer Soup with Cream of Mushroom and Celery