Ingredients:
3 lbs venison, cubed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 onions, diced
16 ounces button mushrooms
1 sprig fresh thyme
1 bay leaves
4 tablespoons butter
4 tablespoons olive oil
3 tablespoons flour
2 cups hot water
1 tablespoon beef base
1/2 cup sherry wine, but for chuck in killbuck its whiskey,port works good too
2 tablespoons tomato paste
Directions:
In a ziplock bag place 3 pounds venison, 1 teaspoon each salt, pepper, dry mustard and paprika seal and shake refrigerate overnight.
Mix in a bowl hot water, beef base and paste set aside.
In a large skillet heat 4 tablespoons butter with 3 tablespoons oil and saute onions, mushrooms bay leaf and thyme (if mushrooms are large 1/4 them) about 5 minutes then remove from pan and set aside.
To the same pan add 1 tablespoon oil to the remaining butter and oil and add meat and brown on all sides.
Add sherry or whiskey to deglaze pan then sprinkle flour on browned meat stirring while adding the liquid mixture.
Add mushroom and onions back to pan and simmer 30 minutes.
Remove bay leaf and thyme season with salt and pepper to taste.
Serve with mashed potatoes.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.