Thursday, December 19, 2013

Venison Tenderloin Sandwiches

 I married a hunter and quickly learned that I need how to cook deer. I found this delicious recipe in a Taste of Home magazine my mom had given me. The butter and Worcestershire sauce take out the gamey taste of the deer. It's great with or without the rolls. Try it with beef, too.
 BTW, ALL of the Picky Kid Quad love these. I usually don't have enough.
  • 2 large onions, sliced
  • 2 cans (4 ounces each) sliced mushrooms, drained
  • 1/4 cup butter, cubed
  • 1/4 cup Worcestershire sauce
  • 8 venison tenderloin steaks (12 ounces), about 3/4 inch thick
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt, optional
  • 4 hard rolls, split

In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet.

Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms. Yield: 4 servings.

Nutrition Info
2 tenderloins without roll, CALORIES 268, FAT 14g, SODIUM 662, CARBS 6g, PROTIEN 28g, Weight Watch points plus 7

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