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From the Kitchen of: Carole from Upstate NY
I devised this recipe in 1987 when I found nothing in my cookbook collection that pleased me and is now a family favorite.
| 1 | piece of venison | |
| 1 | can | Campbell's Golden Mushroom Soup |
| 1 | cup | water |
| 1 | bay leaf (optional) | |
| 2 | medium onions, sliced thin | |
| flour to coat meat |
Slightly brown the coated meat on all sides in a Dutch oven in cooking oil. While the meat is browning, put the soup and the water into a small saucepan with the bay leaf (if used) and heat to nearly boiling. After the meat has browned, place the sliced onion on top and pour the soup mixture over all. Cover and cook slowly until tender. When the meat is cooked, remove to a platter and make gravy from the pan juices.
Variation 1: Add your potatoes, carrots, celery, etc. toward end of the cooking time to have a one-dish meal.
Variation 2: Cut the meat into stew cubes, brown as above, add additional water and your choice of vegetables when the meat cubes are nearly done to make an excellent stew.