Directions:
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.44 Kcal (1501 kJ) | ||
| Calories from fat | 131.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.57g | 22% | |
|---|---|---|---|
| Cholesterol | 49.75mg | 17% | |
| Sodium | 508.18mg | 21% | |
| Potassium | 217.63mg | 5% | |
| Total Carbs | 12.09g | 4% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 29.34g | 59% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.9mg | 22% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 133.99 Kcal (561 kJ) | ||
| Calories from fat | 49.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 22% | |
|---|---|---|---|
| Cholesterol | 18.6mg | 17% | |
| Sodium | 189.96mg | 21% | |
| Potassium | 81.35mg | 5% | |
| Total Carbs | 4.52g | 4% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 10.97g | 59% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 1.5mg | 22% | |
| Calcium | 23.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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