October 16, 2012
Permitted use provided by: MissHomemade.com
- 2 lbs venison, cut 1/2" thick
- 1/2 tsp homemade garlic powder
- 1 tsp homemade onion powder
- 2 lbs mushrooms
- 1/4 cup canola oil
- 6 oz homemade tomato paste
- flour for dredging
- 1 cup dry red wine
- kosher salt
- freshly ground black pepper
Season cutlets with garlic and onion powder on both sides. Dredge in flour and brown on both sides in canola oil.
Remove meat from pan and drain on paper towels. Saute the mushrooms and garlic in the same pan, and add the venison.
In a bowl, whisk the tomato paste and wine together and add to the pan. Make sure there is sauce on venison and cover, simmering for 30 minutes or until the meat is cooked to your preference.
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