What you need:
2 tablespoons butter
1 medium onion, sliced
1 green pepper, sliced
½ pound sliced mushrooms
1½ pounds sliced venison
2 tablespoons butter
½ teaspoon garlic powder
¼ cup soy sauce
½ cup beef stock
1 teaspoon tomato puree
1/3 cup cold water
1½ teaspoon cornstarch
What to do:
Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove.
Saute venison and garlic in 1 tablespoon butter until meat is medium rare.
Bring soy sauce, beef stock and tomato puree to a boil in a saucepan.
Mix cold water and cornstarch and add to boiling mixture.
Return vegetables to pan with meat.
Pour sauce over. Simmer until tender. Serve over rice.
2 tablespoons butter
1 medium onion, sliced
1 green pepper, sliced
½ pound sliced mushrooms
1½ pounds sliced venison
2 tablespoons butter
½ teaspoon garlic powder
¼ cup soy sauce
½ cup beef stock
1 teaspoon tomato puree
1/3 cup cold water
1½ teaspoon cornstarch
What to do:
Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove.
Saute venison and garlic in 1 tablespoon butter until meat is medium rare.
Bring soy sauce, beef stock and tomato puree to a boil in a saucepan.
Mix cold water and cornstarch and add to boiling mixture.
Return vegetables to pan with meat.
Pour sauce over. Simmer until tender. Serve over rice.
