![]() Dump the hotdish filling into a greased casserole dish and spread evenly. In a large mixing bowl, combine the ground venison, gravy, 6 ounces of cheese, Top the Tater Dip, sweet corn, green beans, and jalapeño. Alternately, you can skip this step and use the canned cream of mushroom or celery soup_._ Check for taste and remove from the heat to cool. Reduce the gravy to a simmer, occasionally stirring, allowing it to get very thick (you’re looking for condensed soup-thick). Lastly, stir in the heavy cream and bring to a boil. ![]() When the butter/flour mixture turns golden brown, stir in the stock and bring it to a boil. Stir in the flour evenly and cook until the mixture begins to bubble and turn a golden brown (this is the roux or thickening agent that will help make the gravy thick and rich). Add the mushrooms, salt, pepper, thyme, and sauté the ‘shrooms until they’re thoroughly cooked. ![]()
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