I love venison and I am very fortunate to have access to it year round. This easy recipe is a delicious way to cook up venison steaks or chops.
8 to 10 ounces venison meat
1/4 cup water
2 cloves garlic, pressed
1 teaspoon olive oil
1 teaspoon white wine vinegar
1/2 teaspoon GF vegetable bouillon powder
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon bacon fat
4 ounces sliced mushrooms
2 tablespoons white wine
Place the water, garlic, olive oil, white wine vinegar, bouillon powder and oregano in a re-sealable plastic bag and mix well.
Place the venison meat into the bag and swish together to coat. Refrigerate and marinate for at least 6 hours.
Melt the bacon fat over medium-high heat in a skillet and sprinkle the venison with salt and pepper to taste.
Cook the venison, about 4 minutes per side, until you have a nice caramelized light crust on the outside; remove from pan, cover with foil and keep warm.
Toss the mushrooms and white wine in the same skillet and cook until wine has absorbed into the mushroom, scrapping up bits as the mushrooms are cooking.Plate and serve.