Venison for Chuck

From: FlemishMinx

On Nov 8, 2004

This is great. I made the recipe with springbok (which is South African antelope), and used the whiskey. Fabulous sauce, tender meat, all-around good. Done after thirty minutes simmer time. Thanks for posting !

From: Paula5

On Feb 14, 2004

I made this for my husband for Valentine's Day — knew he'd love it. Man, was I right. I made it with whiskey and some olive oil — no butter. Holy cow, or should I say holy deer! A superb, flavorful dish just perfect with garlic mashed potatoes. If Chuck doesn't like it, I know a man who does. And — wow — I do, too. Great stuff. Many thanks.

From: Roger/OH

On Feb 23, 2004

I made this twice. The first time with Port wine and dried thyme. I didn't care for it at all this way. The second time I made it with whiskey and fresh thyme. The flavor that was objectionable was gone.( I sort of thought the wine flavor was what I didn't like. It was great with the whiskey. The venison was tender and the gravey tasted rich. Both times I sliced the mushrooms.

From: LorenLou

On Feb 20, 2004

I love this recipe! Succulent and oh so flavorful! The mushrooms were awesome, the meat was tender, and gravy was stupendous with the mashed potatoes. Did not have the venison left that I thought I had, so had to use beef. Also used tawny port, and since I had no beef base, used 2 heaping T. of granulated beef bouillion, and simmered about 2 hrs. Delicious!