Braised Venison with Caramelized Onions
Kim got two nice does this past weekend, and last night I found myself with a nice bag of tenders (Kim called them scraps). I seasoned the pieces with coarse salt, fresh ground pepper, garlic powder, Worchester sauce, rubbed a little olive oil into them, and tossed them with a bit of flour. In a hot skillet, I put about 3 tbls olive oil and 2 tbls butter, then seared the meat until brown on all sides. Then I removed the meat from the skillet, turned down the heat, stirred flour into the drippings, then stirred in a can of beef broth. I cooked it, stirring, until partially thickened, then added the meat, covered the pan, and let it sit off the heat.
In the meantime, I put two large, thinly sliced sweet onions in a medium skillet with the same olive oil/butter mixture, seasoned them with S&P and a pinch of sugar, and let them cook slowly until soft and golden, then turned the heat up and let them brown a little.
Kim made the mashed potatoes, which he seasoned with a couple dollaps of Ranch Dip, and heated up a can of Le Seur Peas. By then, the gravy had thickened up, and we sat down to a real feast.
A couple of things I may try next time...using a little sweet Marsala wine along with the beef broth, which I find slightly bitter...and using a bit of sweet marjoram on the meat.
Noodles or rice would be would be a fine substitute for the mashed potatoes.
We get by with a little help from our friends