Ingredients and Weight:
- 2 (12-ounce) cans of venison, drained
- 1 (10.75-ounce) can of cream of mushroom soup
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- In a large skillet, brown the venison over medium heat. Drain off any excess fat.
- Stir in the onion and celery and cook until softened.
- In a separate bowl, whisk together the soup, flour, salt, and pepper.
- Gradually add the milk to the soup mixture, whisking constantly until smooth.
- Pour the soup mixture over the venison and bring to a boil. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.
- Serve hot over cooked pasta or rice.
Nutritional Information:
- Calories: 250
- Protein: 25g
- Fat: 15g
- Carbohydrates: 20g
Dish Characteristics:
- Tender and flavorful venison
- Creamy and savory mushroom sauce
- Easy to make and perfect for a weeknight meal
User Comments:
- "This dish was absolutely delicious! The venison was so tender and the sauce was rich and flavorful." - Sarah W.
- "I made this for my family and they loved it. It's a great way to use up canned venison!" - John D.
- "I'm a big fan of venison and this dish did not disappoint. The sauce was perfect and the venison was cooked to perfection." - Mary S.
Special Precautions and Tips:
- If you don't have canned venison, you can use fresh venison that has been ground or cut into cubes.
- To make the sauce thicker, you can add 1-2 tablespoons of cornstarch to the milk before whisking it into the soup mixture.
- Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
