Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 320.6
- Total Fat: 16.3 g
- Cholesterol: 99.6 mg
- Sodium: 698.2 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.7 g
- Protein: 38.3 g
View full nutritional breakdown of Basic Venison calories by ingredient
Basic Venison
Submitted by: SLCOLMANIntroduction
This is a basic venison recipe which I use as a starter to make a few different dishes. One of the ways we like to use this is to put it on rolls with some melted "cheese". It is also very good made into a gravy with beef broth and served over rice or pasta. This is a basic venison recipe which I use as a starter to make a few different dishes. One of the ways we like to use this is to put it on rolls with some melted "cheese". It is also very good made into a gravy with beef broth and served over rice or pasta.Number of Servings: 16
Ingredients
-
3.5 lbs venison, thinly sliced or bite sized cubes
2 medium onions, chopped
9 cloves garlic, chopped
1 lbs bacon, chopped
12 medium mushrooms, sliced
1 large red bell pepper, chopped
1 tsp black pepper
2 tsp seasoning salt
1 tbs parsley, dried
Directions
In a large skillet begin by frying the chopped bacon.
When crispy remove it from the pan using a slotted spoon.
Next cook the venison in the bacon fat remaining in the pan. If necessary cook the venison in batches so that you do not over crowd the pan and the meat is browned and not steamed.
Next add in the black pepper, seasoning salt, dried parsley, onions, garlic, red bell peppers, and mushrooms.
Continue to saute until the vegetables are tender.
Add back in the bacon pieces.
Makes 16 servings of meat mixture.
Number of Servings: 16
Recipe submitted by SparkPeople user SLCOLMAN.
When crispy remove it from the pan using a slotted spoon.
Next cook the venison in the bacon fat remaining in the pan. If necessary cook the venison in batches so that you do not over crowd the pan and the meat is browned and not steamed.
Next add in the black pepper, seasoning salt, dried parsley, onions, garlic, red bell peppers, and mushrooms.
Continue to saute until the vegetables are tender.
Add back in the bacon pieces.
Makes 16 servings of meat mixture.
Number of Servings: 16
Recipe submitted by SparkPeople user SLCOLMAN.
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