Braised Venison with Sour Cream Gravy Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
- Braised Venison with Sour Cream Gravy (see recipe below)
- Caraway Breadsticks
- Roasted Portobello Mushrooms
- Endive Salad with Vinaigrette
Braised Venison with Sour Cream Gravy is a wonderful dish to make if you're lucky enough to have a large venison roast. Use the slow-cooker variation for a weeknight dinner, and serve with Caraway Breadsticks, Roasted Portobello Mushrooms, and Endive Salad with Vinaigrette. The breadsticks and mushrooms can share the oven -- cook them at the temperature called for on the breadstick package: 350 degrees F.
Prepare a package of refrigerator breadsticks according to directions. Brush with water and sprinkle with salt and caraway seeds before baking.
Brush mushrooms with olive oil, season to taste, and roast in a jelly roll pan in a 350- or 400-degree oven until cooked through, about 15-20 minutes.
Slice Belgian endive and toss with vinaigrette dressing.
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