Total Steps
14
Ingredients
16
Tools Needed
2
Ingredients
- 1 pound <a href="/DM5JQ363">ground venison</a>
- 1 cup cleaned and chopped <a href="/5VPPLRDH">mushrooms</a>
- 0.5 <a href="/674TVKM7">stick </a><a href="/3XTHR638">butter</a>
- 4 tablespoon <a href="/4YMSSPXL">flour</a>
- 2 cup <a href="/FPQGTBZG">milk</a>
- 1 small can <a href="/YVMZHXCQ">tomato paste</a>
- 2 <a href="/KS5CFDMK">ribs </a><a href="/43Z57JJ6">celery,</a> chopped
- 1 medium <a href="/YCPMHNRB">onion,</a> chopped
- 0.5 <a href="/674TVKM7">stick </a><a href="/3XTHR638">butter</a>
- 3 teaspoon <a href="/4MTZ3JKD">paprika</a>
- 2 teaspoon <a href="/SWV3CGDQ">black pepper</a>
- 2 teaspoon <a href="/7KHW5QYZ">basil</a>
- 0.5 teaspoon <a href="/L8KNVFFS">allspice</a>
- 1 tablespoon <a href="/T6J3XL56">worcestershire sauce</a>
- 1 quart <a href="/PXTR53Z5">water</a>
- 0 <a href="/RRR3KL4M">cooked rice </a>or <a href="/VXVWB5YQ">noodles,</a> or crusty <a href="/NN2ZF2MR">bread,</a> to serve
Instructions
Step 1
In a small saucepan over low <a href="/XZFHRHHF">heat,</a> <a href="/64W3NS5R">melt </a>½ stick butter
Step 2
<a href="/DRM2WPZ4">Stir </a>in 4 tb flour to make a <a href="/N4RS8DP7">roux</a>
Step 3
Cook <a href="/N4RS8DP7">roux </a>until golden
Step 4
Add 2 c milk, <a href="/DRM2WPZ4">stir </a>to combine
Step 5
When white sauce starts to <a href="/LXP6HLBF">thicken,</a> add mushrooms
Step 6
Remove from <a href="/XZFHRHHF">heat </a>and set aside.
Step 7
Set heavy dutch oven on medium-high <a href="/XZFHRHHF">heat</a>
Step 8
<a href="/64W3NS5R">Melt </a>½ stick butter
Step 9
Add onions, saute till golden <a href="/D434P8MH">brown</a>
Step 10
Add celery, saute 5 minutes
Step 11
Add venison, <a href="/D434P8MH">brown</a>
Step 12
Add tomato, spices and water
Step 13
<a href="/GFSF4J5F">Simmer </a>30-45 mins, <a href="/DRM2WPZ4">stir </a>often to prevent sticking
Step 14
<a href="/Y6MVNCHX">Serve </a>over rice or noodles, or with crusty <a href="/482ZKJDV">bread</a>