1 lb. venison, cut in 1" cubes
2 cups mushrooms, sliced or cubed
Beef gravy, mix or pre-made.
- Heat up a cast iron skillet with a little bit of oil.
- Mix the salt, pepper, garlic powder into some flour on a plate or in a plastic bag.
- Dredge meat cubes in the seasoned flour and brown each side in the pan. Don't worry about cooking all the way through, just searin the juices. Once browned, remove the meat from the skilet and set aside.
- Sautee the mushrooms in the same pan, using a little oil or butter as necessary to soften them up. Remove and set aside with the meat.
- Pour the gravy (or mix up the gravy mix according to directions, we used 3 packages but 2 would have been fine) into the skillet.
- Put the meat and mushrooms back into the skillet, lower heat, cover, and simmer for about 30 minutes or so, until meat is tender and fully cooked.
Next time I would probably try adding some sauteed onions in with the mushrooms as well. There's really no reason why you couldn't substitute some other meat for the venison, e.g. elk, caribou, bear, rabbit, squirrel, or even beef.