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Cubed Venison with Rice

Guest Author - Sandy Moyer

Cubed Venison with Rice

  • 1/2 lb. cubed venison meat
  • seasoned flour (mix together flour, salt and pepper)
  • oil or melted shortening
  • 1 package Lipton dry onion soup mix
  • water to barely cover the meat
  • 1 can cream of mushroom soup
  • 1 can sliced mushrooms
  • cooked rice or egg noodles

Preparation -
Shake the meat in seasoned flour to coat well, then brown in hot oil in a covered skillet. Add the onion soup mix and enough water to barely cover meat. Simmer until the meat is tender and the liquid is reduced considerably. Add the mushroom soup and mushrooms, stirring to blend. Heat to serving temperature. Serve over hot cooked rice or noodles.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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