Erik
05-08-2003, 11:53 PM
I made this earlier this evening and decided it was so good I should share the recipe:)
Ingrediants:
2 large potatos
1 half of a large sweet onion diced
1 clove of fresh garlic diced, or minced
1 qt approx. freshly picked and cleaned morels
1 pound approx. of venison strips. ( I used what I call stewing meat, but steaks cut into strips, or what ever will work just fine)
1/2 stick butter
1/4 cup of viniger ( I used red wine viniger)
1/4 cup of oil (I used olive oil)
Salt and pepper ( didn't measure it just added til it tasted right, didn't take much)
1st wash the potatos, poke them with a fork a few times and throw them in the oven at 350.
While the potatos are baking melt the butter in a frying pan and add the garlic to it. Use very low heat as butter burns easily. Next add the morels to the butter and garlic mixture and let it slowly simmer.
While thats going on take another frying pan and start heating the oil, and viniger, to which you will add the venison and onion. Brown the venison/onion mixture slowly. You can add a little salt and pepper at this point to the venison so that it will cook into the meat better. Don't forget about your mushrooms and butter and make sure they aren't getting too hot. Stir frequently.
After the ven is browned, drain the oil, and add the meat and onions to the mushrooms and garlic butter.
Simmer on low until your potatos are done.
Put the potatos in bowls, slightly smoosh them out and pour the mushrooms and ven over them. Add salt and pepper if desired.
Serves up to four people if you cut the potatos in halves.
Goes well with icy cold ale treats:)
Ingrediants:
2 large potatos
1 half of a large sweet onion diced
1 clove of fresh garlic diced, or minced
1 qt approx. freshly picked and cleaned morels
1 pound approx. of venison strips. ( I used what I call stewing meat, but steaks cut into strips, or what ever will work just fine)
1/2 stick butter
1/4 cup of viniger ( I used red wine viniger)
1/4 cup of oil (I used olive oil)
Salt and pepper ( didn't measure it just added til it tasted right, didn't take much)
1st wash the potatos, poke them with a fork a few times and throw them in the oven at 350.
While the potatos are baking melt the butter in a frying pan and add the garlic to it. Use very low heat as butter burns easily. Next add the morels to the butter and garlic mixture and let it slowly simmer.
While thats going on take another frying pan and start heating the oil, and viniger, to which you will add the venison and onion. Brown the venison/onion mixture slowly. You can add a little salt and pepper at this point to the venison so that it will cook into the meat better. Don't forget about your mushrooms and butter and make sure they aren't getting too hot. Stir frequently.
After the ven is browned, drain the oil, and add the meat and onions to the mushrooms and garlic butter.
Simmer on low until your potatos are done.
Put the potatos in bowls, slightly smoosh them out and pour the mushrooms and ven over them. Add salt and pepper if desired.
Serves up to four people if you cut the potatos in halves.
Goes well with icy cold ale treats:)