Matt,
We too have cooked venison this way for years... we usually use a cast iron dutch oven with a tight fitting lid (three teen and pre-teen kids, need more grub than a frypan will hold!)
When frying the venison I use a very hot pan and just sear the meat on both sides, using worchestershire and paprika along with salt and pepper to season. Then smother with onion (and wild mushrooms when available) like you describe. Talk about tender! Great stuff.
Thanks for the recipe!
God Bless,
Marshall
We too have cooked venison this way for years... we usually use a cast iron dutch oven with a tight fitting lid (three teen and pre-teen kids, need more grub than a frypan will hold!)
When frying the venison I use a very hot pan and just sear the meat on both sides, using worchestershire and paprika along with salt and pepper to season. Then smother with onion (and wild mushrooms when available) like you describe. Talk about tender! Great stuff.
Thanks for the recipe!
God Bless,
Marshall
