2 tbsp butter 2lbs venison cut into slices 1 tsp salt 1/2 lbs bacon, blanched, drained and diced 1 1/2 c. fresh bread crumbs 5 oz. fresh mushrooms 2 c. red wine 1 t. paprika 1 c. beef stock 3 med. onions, diced 1/2 t. dried rosemary
Melt butter in a large ovenproof casserole and brown well the pieces of venison a few at a time. Return them to the casserole and add paprika, salt, bacon, onion, mushrooms, wine, and beef stock. Cover and simmer for 2 hours, or until the meat is tender. Remove meat to a heated platter and keep warm. Add the bread crumbs and rosemary to the casserole and cook for 2 to 3 minutes, or until thickened. Pour sauce in to a blender for 1/2 minute. Return sauce to casserole. Slice the venison on a heated serving platter. Bring sauce to a boil and pour over the sliced venison. Serve immediately.
This was incredible. I started this recipe with some not so favorable cuts of moose meat that I thought who the heck thought this was worth keeping and what am I going to do with it. They were tender and delicious. Not the top of my list health wise, but worth every calorie - 2/28/10