Venison With Mushroom Gravy Roast - cooking recipe

Ingredients

4 -7 venison tenderloins (I use 4-6 tenderloin steaks approx. 6-8 oz. per steak... can be varied)
butter or margarine
1 yellow onion (cut into 1-inch sections)
1 large green pepper (cut into 1-inch sections)
1 large sweet red pepper (cut into 1-inch sections)
mushroom (thinly sliced, quartered, and halved)
1/2 cup green onion (chopped and separated)
2 (10 1/2 ounce) cans cream of mushroom soup

Preparation

Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
Add 1 tablespoons butter to separate pan to saute following 4 ingredients (yellow onions through mushrooms). Saute yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Saute all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to saute pan and simmer 1-2 more minutes.
Preheat oven to 350\u00b0F.
After all ingredients are sauteed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sauteed vegetables. Cover tenderloin with the remaining sauteed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!