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Post by tctrppr on Mar 15, 2008 3:39:12 GMT -5
1 lb. of venison, cubed 1 cup beef broth 1/2 med. onion, sliced 4 cloves garlic, minced 1/4 tsp. cinnamon 1-2 shots bourbon 1/2 tsp. cayenne 1 Tbsp. worcherstershire sauce 2 Tbsp. olive oil Salt and pepper to taste.
Heat oil in skillet on high. Toss in the venison, stir to coat in oil, and brown on all sides for a few minutes.
Then, add 1 cup of the beef broth, the onions, garlic, cinnamon, bourbon, cayenne, and worcherstershire sauce. Turn heat to medium and let it simmer for 1.5-2 hours, stirring occasionally. The broth will be reduced. If you want more/thinner sauce then add another 1/2 cup of broth near the end. Add salt and pepper to taste about 10 minutes before it's done simmering.
Serve over cooked egg noodles or rice, and enjoy!
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Post by wheelers on Mar 23, 2008 6:29:22 GMT -5
Sounds good
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Post by Earl8656 on Mar 23, 2008 6:31:49 GMT -5
Hey tc, when is your cookbook coming out? betty Crocker ain't got scat on you.
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Post by Cherokee Rain on Mar 25, 2008 10:40:23 GMT -5
leave betty alone>:(lol.
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Post by tctrppr on Mar 26, 2008 16:37:51 GMT -5
Hey tc, when is your cookbook coming out? betty Crocker ain't got scat on you. ;DMove over Paula Dean and Rachel Ray-there's a new sheriff in town ;D
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