Post by Granny Smith on Apr 13, 2008 17:05:36 GMT -5
Venison Pepper Steak
contributed by riverwalk
2 lbs. sliced meat marinated in buttermilk then washed clean
Flour for dredging meat
Salt and ground red & black pepper to taste
2 medium chopped onion
1 box sliced myshrooms
Coat meat with flour after it has been salted and peppered. Brown quickly in moderately hot cooking oil. Cook covered until meat is [onk in the center.
Remove meat from pan and make gravy by adding de glazing the pan with red wine or sherry.
Cook onion and muchrooms together separately and serve with the meat
contributed by riverwalk
2 lbs. sliced meat marinated in buttermilk then washed clean
Flour for dredging meat
Salt and ground red & black pepper to taste
2 medium chopped onion
1 box sliced myshrooms
Coat meat with flour after it has been salted and peppered. Brown quickly in moderately hot cooking oil. Cook covered until meat is [onk in the center.
Remove meat from pan and make gravy by adding de glazing the pan with red wine or sherry.
Cook onion and muchrooms together separately and serve with the meat