|Spinning the Bottle|
|by Harvey Posert|
SPINNING THE BOTTLE is a collection of case studies and guidelines to promoting wine, wine companies and wine-related issues.
1 - 10 of 34 for venison gravy
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Cut venison into 2 x ... saute until brown. Turn to medium heat. Add soup, milk, salt, and pepper. Stir well. Cover and simmer 20 minutes, stirring often.
Soak chops or ... to prevent lumps. gravy thickens as it ... or 1/2 small onion, (you can use some bacon bits - real), 1 teaspoon butter or bacon grease.
Marinate a rump of venison for 24 hours ... for lamb, basting with "4 Roses" while it cooks in oven. When done, throw away the meat and drink the gravy.
Pound venison until tender. Brown ... 1/4 cup flour and water then add to ingredients, this makes very delicious gravy over mashed potatoes. 6 servings.
Place venison chops or steaks ... let simmer all day. Stir on occasion to keep meat under the soup as much as possible. Serve gravy over mashed potatoes.
Heat oven to ... Mix 2 tablespoon cornstarch. In 1/2 cup of cold water. Add to gravy and bring to boil. Serve cut up meat and gravy over boiled noodles.
Melt butter in skillet. Add chopped onion. Coat steaks with flour & sauté. Remove all and place in baking dish. Pour mushroom soup over ...
Put roast in cast iron Dutch oven. Mix both soups together. Pour over roast, put in 300 degree oven, cover and cook several hours.
Cut in serving size pieces, 1 medium onion, sliced and separated. Salt and pepper to taste. 1 to 2 cans cream of mushroom soup, salt and pepper to ...
Pound steak until ... and sides until gravy thickens and bubbles ... with eggs and biscuits. This recipe is equally good with beef round steak and elk meat.
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