I have to tell you all right now. Once you start reading the ingredients...you're probably going to cringe. But I can guarantee you...this recipe is delicious. You can eat this plain or put it over a pasta or grain like rice or bow-ties. So here it goes
Venison in Cream Sauce: By Ted Nugent
1 to 2 pounds of venison backstraps, cut into strips
Salt and pepper to taste
6 medium mushrooms, sliced
1 small onion, finely sliced
12 ounces heavy (whipping) cream
2 medium pickles, finely sliced
2 tomatoes, peeled and diced
Dollop of mustard
Pat of butter
Heat some vegetable oil in a large skillet over high heat. Add venison strips and sauté for 5 minutes. Add salt and pepper, remove from pan, and keep on a warm plate. Place mushrooms and onion into the skillet and cook about 3 to 4 minutes. Add cream and let cook for 5 to 7 minutes. Add pickles, tomatoes, mustard, butter, and more salt and pepper if desired. Pour sauce over venison and serve.
ENJOY!!!
