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Venison in Gravy Recipe

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This recipe for Venison in Gravy, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Ross
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 ˝ lbs. venison, cut into bite-size pieces
Olive oil
Salt/pepper
onion powder
1 tsp. crushed garlic
4 drops liquid smoke
4 drops of a ‘good hot sauce’
1 tsp. Worcestershire sauce
1 Tbsp. dried marjoram
1/4 c. Italian dressing
1 jar beef gravy

Directions:
Directions:
In medium to heavy skillet (large) add olive oil to cover bottom. Sprinkle salt, pepper, crushed garlic, liquid smoke & hot sauce, Worcestershire sauce and marjoram leaves. Heat this to saute; add meat and stir until searing is complete. Remove from heat. Sprinkle with salt/pepper & onion powder. Add Italian dressing & place back on heat. Add jar of beef gravy and stir into meat. Remove from heat.
Reduce heat to a slow simmer temperature before placing pan back on burner. Simmer until potatoes are done for a tender meat. High heat will toughen meat.

Number Of Servings:
Number Of Servings:
abt. 4
Personal Notes:
Personal Notes:
I like to use tenderloin, but any good cut of venison will do. I like to serve this with my Seasoned Baked Potatoes recipe (these should be started first & while baking make the venison) and butter beans -- and biscuits too!
"A good hunt deserves a good meal"

 

 

 

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