Wednesday, June 22, 2011

Braised Venison

Recently I had a small amount of venison tenderloin that I needed to stretch to feed the family. I decided to try a little something new, and it certainly paid off! I was genuinely surprised that the venison was so tender and flavorful, since the preparation was pretty simple.

I started out by cutting the venison into bite-size cubes, seasoning them with salt, pepper, paprika and garlic powder. Then I heated olive oil in a skillet, adding in the venison. After browning it on all sides, I poured in a little chicken broth, covered it and let it simmer for about 30 minutes.

I'm thinking this would adapt quite well for beef, pork or chicken, too.

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