Braised Venison Tips - cooking recipe

Ingredients

3 Tbsp. margarine
1 1/2 lb. fresh mushrooms, sliced
1 Tbsp. canola oil
3 lb. venison backstrap, cut into 1-inch cubes
3/4 c. beef bouillon
2 Tbsp. soy sauce
2 cloves garlic, minced
1/2 onion, grated
2 Tbsp. cornstarch
1/3 c. beef bouillon
1 (10 1/2 oz.) can cream of mushroom soup
cooked rice or noodles

Preparation

In a large skillet, heat 1 tablespoon of the margarine. Add mushrooms and cook
until
they
just begin to turn brown. Put in a
large,
deep casserole.
Add remaining 2 tablespoons of margarine and oil
to same skillet and heat.
Brown meat on all sides; remove
to
the casserole with mushrooms.
Pour the 3/4 cup bouillon,
soy
sauce,
garlic
and
onion in skillet. Over low heat,
stir, scraping bottom to remove all particles. Blend
the cornstarch
with
the
1/3
cup
bouillon.
Add
to skillet; stirring
constantly,
cook
until mixture has thickened.
Pour over
meat
and mushrooms in casserole.
Cover and cook at 275\u00b0 for
1
1/2
hours.
Stir
in
the mushroom soup. When smooth, check
seasoning, then serve over hot cooked rice or noodles.