CHEF JEFF — ONE BYTE AT A TIME: Venison with Gravy

If you still have some of last year’s venison or elk in the freezer and you need to use it up, try this adaptation of a recipe from Kris Winkelman at www.winkelman.com.

Venison with Gravy

6 to 8 venison, elk chops or steak pieces

1 cup water

Garlic, seasoned salt and your favorite grill seasoning, to taste

10-ounce can of cream of mushroom soup

10 to 15 pearl onions

8 ounces mushrooms, fresh or canned

8 ounces sour cream

½ cup water mixed with 1 tablespoon cornstarch mix until smooth

Salt and pepper to taste

Place steaks in slow cooker with water, onions and seasoning. Cover and cook for 3 to 4 hours. Add to slow cooker cornstarch mixture, soup, mushrooms, sour cream and heat. Serve over mashed potatoes.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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