- 2 pounds of venison, cut into half-inch cubes
- 1 yellow onion, cut into large slices
- 1 pound mushrooms, halved
- 2 tablespoons salt, divided
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 cup ketchup
- ½ cup olive oil
- ½ regular cola
- ½ cup sugar
- ½ cup Worcestershire sauce
- ½ cup A1 Steak Sauce
- ¼ cup red wine vinegar
- 1 ½ tablespoons ground black pepper
- Mix all marinade ingredients in a saucepan over medium heat. Stir or whisk together until the mixture begins to barely simmer. Simmer for five minutes then remove from heat to cool. Pour the marinade over the cubed venison and stir to coat each piece. Cover and refrigerate for eight to 10 hours.
- Begin the cooking process by heating the butter and a tablespoon of olive or vegetable oil in a skillet. Add the onion, a tablespoon of salt and the teaspoon of sugar to the pan. Sauté the onions until they start to soften, then add the mushrooms. Continue to cook until both onions and mushrooms are soft and lightly browned. Remove the onions and mushrooms from the pan and set aside.
- If necessary, add some additional oil to the pan and turn the heat up to medium-high. Drain the extra marinade from the venison. Brown the meat, in two batches, for six to eight minutes in the hot oil. As the meat cooks, season it liberally with salt. After the first batch is browned, remove it from the pan and add the second batch to cook. Return all meat and the onion/mushroom mixture back to the pan and simmer for another five minutes.
Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.