Wild Game Recipes: Dutch-Oven Deer

What You’ll Need:
2 lbs. of venison
2 medium onions (diced)
2 medium bell peppers (diced)
olive oil
salt
pepper
garlic powder
tarragon
Kitchen Bouquet
1 bay leaf
2 jars of whole button mushrooms
1 can of cream of mushroom soup
1 package of Lipton’s onion soup mix

Cut two pounds of venison into one-inch cubes while heating 1/4-cup of cooking oil in a large dutch oven. Add meat, onions and peppers, and season with salt, pepper and garlic powder. Add a sprinkle of tarragon, a bay leaf, and a dash of Kitchen Bouquet. When the meat is cooked to a gray color, and the vegetables are tender, add two jars of whole button mushrooms drained, a can of mushroom soup, and a package of Lipton’s onion soup mix. Simmer and stir until the sauce is smooth. Add a little water if it appears too thick. Place a lid on the dutch oven, place into a 350-degree oven for at least 90 minutes or until the meat is tender. Don’t be afraid to add a little water if the sauce gets too thick while it’s cooking. Serve over rice, noodles or bread.