2 to 3 lb. of venison (or beef) medallions
2 cans sliced mushrooms
2 medium onions, chopped
5 lb. of red potatoes
1 pkg. of red gravy mix (add red wine instead of water)
1 c. heavy cream
1/2 stick plus 1 tbsp. butter
1/4 tsp. paprika

In a large frying pan, cook the venison medallions with the onion in 1 Tbsp. butter until the medallions are done. Remove the venison and keep it warm in the oven. Add mushrooms and gravy mix (using red wine instead of water) to the pan. Simmer for about 1/2 hour. Make the red potatoes, and mash with the cream, butter and paprika. To serve, add the medallions to the sauce and pour over the mashed potatoes.

Serves 6-8.