Deer Mash Food

DEER MASH

Deer Mash image

Make and share this Deer Mash recipe from Food.com.

Provided by gjordan

Categories Deer

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 ounces creole seasoning
2 1/2 ounces slap ya mama seasoning
2 -3 carrots, chopped
1 large white onion
2 (10 ounce) cans condensed golden mushroom soup
3 cups white rice
3 lbs venison

Steps:

Mix creole and slap ya mama seasoning in 1 gallon ziplock.
Add venison and shake, make sure meat is completely covered. Set aside and let meat marinate.
Chop onion and carrots.
Add onion, carrots, soup, and rice to pressure cooker.
Add 2-3 tablespoons of olive oil to large skillet and bring to heat.
Add venison to skillet and sear, do not cook throughly, brown only.
Add contents of skillet to pressure cooker.
Cook on high for 15 minutes.

Nutrition Facts : Calories 1116.1, Fat 15.7, SaturatedFat 6, Cholesterol 295.1, Sodium 1393.2, Carbohydrate 145.3, Fiber 7.9, Sugar 7.3, Protein 93.2

DREW'S VENISON STEAKS AND GRAVY

Drew's Venison Steaks and Gravy image

I've been making this comfort food forever, and it's DH's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!

Provided by BeachGirl

Categories Deer

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb cubed venison
1 package dry lipton onion and mushroom soup mix
2 teaspoons beef bouillon
1/2-1 cup water
1/2 cup white wine or 1/2 cup water
2 large onions, thinly sliced or diced
salt and pepper, to taste
1 (4 ounce) can sliced mushrooms, drained or 2 ounces dried mushrooms (optional)
2 tablespoons cornstarch
1/4 cup water

Steps:

Spray cast iron skillet with non-stick cooking spray and heat on high.
Cut cubed venison into serving-size pieces.
Brown venison on each side, about 1 minute.
In bowl, add 1/2 cup water, wine, bouillon and soup mix.
Stir to mix well.
Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
Cover skillet and lower heat to simmer.
Cook about 30-45 minutes (gravy will thicken).
Add a little more water if gravy gets too thick before meat is fork-tender.
GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
Serve steaks with gravy over steamed rice or mashed potatoes.
FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
Serve over wide noodles.
Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.

Nutrition Facts : Calories 221.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 95.3, Sodium 232.2, Carbohydrate 14.2, Fiber 1.7, Sugar 4.7, Protein 28.4

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