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Mississippi-Style Venison (Recipe)

Mississippi-Style Venison (Recipe)
Print Recipe


  • 2 tablespoon butter
  • 2 pounds venison, cubed
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 onion, grated
  • 3 ½ cups canned whole tomatoes
  • 1/8 teaspoon baking soda
  • 1/3 cup heavy cream
  • 2 tablespoons flour
  • 2 tablespoons red wine
  • 2 teaspoons Worcestershire sauce
  • 3 drops angostura bitters (optional)
  • 1 teaspoon parsley flakes
  • 2 tablespoons dry bread crumbs

Melt butter in a heavy skillet and brown meat, gradually adding garlic, salt, and pepper as meat cooks. When meat is brown, cover and cook 5 minutes longer, stirring several times. Add onion, cover and cook another 5 minutes. Add tomatoes and baking soda and simmer for 15 minutes. In a small bowl, mix cream and flour until smooth, then add wine, Worcestershire sauce and bitters. Pour cream mixture over meat and tomatoes. Stir until smooth. Cook 5 minutes more and turn into a buttered casserole. Top with parsley flakes and bread crumbs and bake 30 to 40 minutes in a 375 degree oven. Serves 5 to 6.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit

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