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Easy Venison & Vegetables

by Cliff

1 lb. venison, cubed
Buttermilk
1 tsp tenderizer
2 ounces butter
1 med. onion, chopped
2 carrots, sliced
1 stalk celery, diced
1 small green bell pepper, chopped
1/8 tsp. thyme
Salt to taste
Flour
1 cup burgundy wine

Marinate venison in buttermilk with tenderizer overnight, then remove and rinse.
In a skillet, brown venison in butter. When browned add seasonings, celery, onion, carrots, green pepper, and enough water to cover the meat. Cook until tender and then add wine. Thicken the sauce with flour and let simmer for 10 minutes. Very nice served with white or wild rice.

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Posted in Recipes for the Hunter on October 26th, 2006

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