Ingredients
- A duo of tablespoons of olive oil
- A single onion, finely diced
- A quarter of a bell pepper, chopped into small pieces
- Two venison steaks cut into cubes, each weighing half a pound
- A packet of dry onion and mushroom soup mix, one ounce in weight
- Three and a half cups of water
- Two tablespoons of all-purpose flour
Step 1
Start by warming up a generous amount of oil in a spacious skillet until it shimmers invitingly. Toss in the aromatic onion, colorful pepper, and flavorful venison, letting them sizzle and mingle until the meat is perfectly done. Now, introduce a delightful soup mix and a splash of water into the mix, allowing the flavors to dance and intertwine. Keep the heat going until the onion and pepper have softened to a delightful tenderness. Sprinkle in a touch of flour, and whisk diligently until the mixture is smooth and velvety, devoid of any pesky lumps. Let the concoction cook and bubble, stirring continuously until the sauce reaches a delectable thickness that coats the back of a spoon like a warm embrace.
Extra Tips & Suggestions
- 1. Keep your venison in a sealed container or vacuum-sealed bag to lock in its freshness and flavor.
- 2. Utilize your freezer wisely by portioning out the venison into meal-sized servings for easy access.
- 3. Marinate the venison in a flavorful sauce or seasoning mix before freezing to enhance its taste when you defrost it.
