Venison Help Me is a streamlined one-skillet dinner that transforms ground venison into a savory, herb-forward sauce with mushrooms and onions. It's designed for cooks with leftover rice or pasta who need a satisfying after-work meal in under 45 minutes.
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Brown venison in 10-inch cast iron skillet; season with salt, cayenne pepper, and garlic powder.
When meat is almost done, add onions and mushrooms and let become translucent.
In bowl, mix soup mix, wine, water, beef base, hot sauce, and Italian seasonings. Add to skillet once onions are done.
Let simmer for 30 minutes.
Add pasta or rice during the last 5 minutes of cooking time.
**if you use egg noodles you could serve each with a dollop of sour cream if desired. or serve with regular type pastas and sprinkle with a little parmesan cheese. Or just serve over some mashed potatoes and maybe top with a little crisp fried bacon.
Refrigerate in an airtight container up to 3 days. Reheat gently over medium heat, adding water if the sauce has thickened. Freeze up to 2 months without pasta or rice; add starch fresh after thawing and reheating.
10-inch cast iron skillet
The soup mix is central to the flavor profile. For a substitute, combine 2 tablespoons beef bouillon, 1 tablespoon dried onion, 1 tablespoon dried mushroom powder, and salt to taste into the liquid base.
No. Although it contains cayenne pepper and hot sauce, the amounts are modest and contribute only a small kick without heat. The creator notes the flavor is noticeably different if either ingredient is omitted.
Yes. Ground beef, bison, or elk will work. Venison's lean profile suits this sauce well, but cook times remain the same.
The sauce should reduce slightly and thicken. If using pasta or rice, add it during the final 5 minutes so it absorbs flavor without overcooking.
Yes. Prepare through step 4 and refrigerate up to 2 days. Reheat gently over medium heat, then add pasta or rice in the final 5 minutes.
