Venison Round Steak with Sweet Vermouth

Ingredients:

• Tenderized Deer Meat
• Salt
• Butter
• Portobello Mushrooms
• Hot Peppers
• 1/2 Cup of Sweet Vermouth
• 1/4 Cup of Beef Stock
• Jeff's Cooking Chrystals

Slice venison round steak into thinner pieces and gently pound out with meat mallet.

Heat pan and add a touch of butter.

Dredge venison in flour.

Add venison to pan followed by the mushrooms.

Add hot peppers to pan (more or less to suit your taste).

Give venison a quick turn in pan (not a long cook time).

Add vermouth to pan and let reduce.

Add Jeff's Cooking Chrystals to taste.

Add about ¼ cup of beef stock to pan.

Finish by adding just a touch more butter while shaking the pan back and forth to thicken sauce.

Serve and enjoy!