Here's one that's an old favorite at our deer camp.
Venison with Rosemary
Ingredients:
2-3 lbs. of venison steak, cut 3/8" -1/2" thick. (Trim off all fat)
2 whole rosemary (ground is preferred, if available, 1 tbsp. or less to taste)
Garlic Powder
Pepper
2 cans Golden Mushroom soup
Burgundy wine
3-4 cups shredded Monterey Jack of Mozzarella cheese
Directions:
Place steak in a kettle, add rosemary and seasonings to taste.
Add enough wine to just cover the steaks.
Cover the kettle and simmer on top of the stove for approximately an hour or until tender.
Drain the broth from the steaks and reserve.
If using whole rosemary, strain broth and remove any rosemary on the steaks.
Place the steaks in a Pyrex dish large enough for a single layer.
Mix the broth with the Golden Mushroom soup until the consistency of thick gravy.
Pour over steaks until covered.
Bake at 375 degrees for 1 hour.
The last 10 minutes, add shredded cheese on top.
Adjust all quantities to your taste.
