Venison in Bourbon/Whiskey Cream Sauce my Grandmother used make us.
What you need;
1 to 2 pounds of Venison backstrap or even round steak, cut into small strips,
Salt and Pepper, finely chop 1 small onion, slice 6 medium mushrooms, 12 ounces of heavy whipping cream, 2 medium pickles, finely sliced, 2 tomatoes blanched and peeled and diced, a dollop of mustard and a pat of butter. 2 jiggers of Bourbon or Whiskey. Lastly I drop in 1 oz of hot sauce, your choice.
What to do,
Heat oil in a large cast iron skillet over high heat. Add the venison and sauté for 5 minutes. Add salt and pepper and remove from the heat, and keep on a warm platter. Place mushrooms, onions and Bourbon/Whiskey into the skillet and cook for 3-4 minutes. Add the Cream and let it cook for 5-7 minutes. Add pickles, mustard, butter, tomatoes and hot sauce.
We serve it over rice but you can substitute noodles, I like it both ways, and serve with a Cabernet.
RB Bass Outdoors Angler
Mike Rogers
