Braised Venison Tips

• 3 Tbsp. margarine
• 1 1/2 lb. fresh mushrooms, sliced
• 1 Tbsp. canola oil
• 3 lb. venison backstrap, cut into 1-inch cubes
• 3/4 c. beef bouillon
• 2 Tbsp. soy sauce
• 2 cloves garlic, minced
• 1/2 onion, grated
• 2 Tbsp. cornstarch
• 1/3 c. beef bouillon
• 1 (10 1/2 oz.) can cream of mushroom soup
• cooked rice or noodles

1. In a large skillet, heat 1 tablespoon of the margarine. Add mushrooms and cook
2. until
3. they
4. just begin to turn brown. Put in a
5. large,
6. deep casserole.
7. Add remaining 2 tablespoons of margarine and oil
8. to same skillet and heat.
9. Brown meat on all sides; remove
10. to
11. the casserole with mushrooms.
12. Pour the 3/4 cup bouillon,
13. soy
14. sauce,
15. garlic
16. and
17. onion in skillet. Over low heat,
18. stir, scraping bottom to remove all particles. Blend
19. the cornstarch
20. with
21. the
22. 1/3
23. cup
24. bouillon.
25. Add
26. to skillet; stirring
27. constantly,
28. cook
29. until mixture has thickened.
30. Pour over
31. meat
32. and mushrooms in casserole.
33. Cover and cook at 275u0b0 for
34. 1
35. 1/2
36. hours.
37. Stir
38. in
39. the mushroom soup. When smooth, check
40. seasoning, then serve over hot cooked rice or noodles.

margarine, fresh mushrooms, canola oil, backstrap, beef bouillon, soy sauce, garlic, onion, cornstarch, beef bouillon, cream of mushroom soup, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769132 (may not work)