A little deer meat, a lot of cheese, and some spice makes these ground venison quesadillas especially tasty and nice!Read more
Legendary Whitetails 2/25/2013
Big hit with my hunting buddies and my 4 kids. Quick and satisfying for all… Submitted by William S.
‘- 2 lbs. venison steaks cut 1/4 inch thick and tenderized with meat mallet
– Seasoned flour with salt, pepper, garlic powder, and onion powder to taste
– 1 lb. white mushrooms cut in quarters
– 1/4 Cup Marsala wine
– 1/2 Cup Teriyaki sauce
– 1/2 Cup water
– 4 Cups rice, any kind that is liked
In large skillet heat oil to saute white mushrooms quarters until tender, remove from pan.
Lightly tenderize Venison steaks with meat mallet, important step for maximum meat tenderness.
Heat oil in skillet for meat sauteing.
Dredge venison steaks in seasoned flour and shake off excess.
Saute in batches, venison until brown on both side (brown food is good!).
After all the venison is cooked return to pan, add mushrooms and Marsala wine and cooked uncovered for 3 minutes.
After the 3 minutes mix water and Teriyaki sauce and add to venison and mushroom mixture.
Cover and simmer slowly for 10 minutes, stirring occasionally. This will create an awesome sauce.
Sprinkle with parsley to taste.
Serve over prepared rice of choice.