Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients.
This was a great way to cook venison - I omitted the curing salt as I did not have any and didn't think it would need it.
This was tasty but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall a very good recipe that I will use again.
wow made this double and can not believe how tender the steak came out. followed the recipe exactly except added a clove of garlic and accidentally put in a mildly hot pepper that got mixed in with the bells that we planted last year and froze. the spice was perfect. The marinade made the steak so tender could cut it with a spoon. spooned the steak and sauce over some boiled potatoes and carrots and ummmmm.
I found out at the last minute that I didn't have dry sherry curing salt or steak seasoning but I proceeded with the recipe. I had about 2 lbs of venison steaks to contend with and it turned out really well. Unfortunately there were a few tough pieces but that wasn't the recipes fault. It was very good and I would make this again. Family really liked it.
This was actally really good even the kids loved it. I could eat this like a fajita as well just wrap it up in a tortilla shell and you can eat it anywhere!! Thanks for the recipie!!
My whole family thought this was very good. I used about 2 lbs. of venison tenderloin cabernet instead of sherry and I added sliced fresh mushrooms with the other vegetables. I wanted more gravy so I used a total of 32oz. of beef broth which I thickened with cornstarch. The meat was fork tender and delicious. I served this over buttered egg noodles with fresh baked bread to sop up the gravy. Will definately make this a lot.
We eat alot of venison and I marinate the meat in milk overnight. It helps to take the gamey taste out and it tenderizes at the same time!! This recipe sounds wonderful and I will be making it soon!!
