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 pieces
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.