Venison Over Rice

10 ingredients
4 steps

Ingredients

  • 2 to 3 lb. deer meat (steaks or strap)
  • 1 qt. buttermilk
  • salt
  • pepper
  • garlic powder
  • 2 c. cream of mushroom soup
  • 1 c. water
  • 1 c. flour
  • 1 lb. fresh mushrooms
  • 2 c. cooked rice

Directions

  1. 1
    Tenderize venison by marinating in buttermilk for several hours.
  2. 2
    Remove from marinade but do not scrape off or blot dry. Sprinkle with salt, pepper and garlic powder.
  3. 3
    Dredge in flour and saute in hot oil until browned but not done.
  4. 4
    Remove from fire and drain on paper towels.

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