• 4servings
  • 25minutes
  • 884calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup oil

  2. 1 pound venison, cut into cubes

  3. 1 (16 ounce) package buttery round crackers, crushed fine

  4. 1/4 teaspoon garlic powder, or to taste

  5. onion salt, or to taste

  6. salt and pepper to taste

  7. 2 cubes beef bouillon

  8. 1 cup boiling water

  9. 1 egg

  10. 1 medium onion, sliced

  11. 1 (4 1/2 ounce) can sliced mushrooms

  12. 1 tablespoon cornstarch

  13. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy skillet, over medium to medium-high heat. In a large bowl, stir together the crushed crackers, garlic powder, onion salt, salt and pepper. Beat the egg in a small bowl. Dip the venison cubes into the egg, then into the crumb mixture to coat. Fry in the hot oil until browned on all sides. Dissolve the bouillon cubes in the boiling water and pour into the pan. Add the onions and mushrooms. Lower heat, cover and cook until the meat is tender, about 15 minutes - add more water as needed. Dissolve cornstarch in cold water, and stir into the sauce. Bring to a boil and cook until thickened.


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