Northern Wilds Magazine

Taste of the North

4185261_fmt~s250x500From Best of the Best from Minnesota Cookbook

This recipe originally came from the “Maple Hill Cookbook”,
published in Hibbing, Minnesota in 1992.

Venison Mushroom Simmer

2 pounds venison steak, cut into thin strips

2 tablespoons shortening

1 medium onion, chopped

1 clove garlic, minced

1/4 cup soy sauce

1 (4-ounce) can undrained mushroom piecesbest-of-the-best_opt~s250x500

2 beef bouillon cubes

1/2 teaspoon salt

Dash of pepper

2 1/2 cups water

1/4 cup cornstarch

In large skillet or wok, brown meat in shortening. Add onion and garlic; cook until tender. Add soy sauce, mushrooms, bouillon, salt and pepper, and 2 cups of water. Cover and simmer until tender, 30-40 minutes. Combine cornstarch with 1/2 cup water and stir into meat mixture. Cook and stir until thickened. Serve over rice or noodles. Makes 6 servings.

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