|
|
|
|
|
|
Venison Steak and Linguine
Our thanks to Duffy B. for sharing this recipe.
|
|
~ 1 1/2 lbs boneless venison steak, cut into 1" cubes
~ salt and pepper
~ 1 stick butter, divided
~ 1 cup chopped onion
~ 1 cup chopped green pepper
~ 1 clove garlic, minced
~ 1/4 cup chopped shallots
~ 1 – 14 1/2 oz. can diced tomatoes, undrained
~ 1 tsp beef bouillon granules
~ 1 tsp oregano
~ 1/2 tsp basil
~ 1 tsp garlic powder
~ 1 cup sliced fresh mushrooms
~ 2 cups cooked linguine
~ grated Parmesan cheese
|
|
Melt 2 – 3 tbsp. butter in a large skillet over medium heat.
Season the meat with salt and pepper and add to the skillet.
Cook until browned on all sides. Remove and clean skillet.
Melt 2 tbsp. butter in the skillet and add the onion, green pepper, garlic and shallots.
Sauté about 4 minutes until tender. Stir in the meat.
Add the tomatoes and juice, bouillon, oregano, basil and garlic powder. Stir well.
Cover and simmer 25 minutes stirring occasionally.
Stir in the mushrooms and simmer another 25 minutes. Add a little water if needed.
Uncover and simmer 10 minutes.
Serve over cooked linguine. Sprinkle with the parmesan.
Enjoy with a salad.
|
|
|
|
