Whitetail Ricottanoff

Course : Beef
Serves: 1
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1 1/2 pounds venison round steak -- cut in thin strips
1/4 teaspoon pepper
2 medium onions -- sliced
2 tablespoons oil
1 1/2 cups venison stock or beef bouillon
1 teaspoon dried ground mustard
2 cups sliced mushrooms
1 1/2 cups ricotta cheese

Preparation / Directions:

Place the strips of venison in a bowl and grind the pepper over them. Set aside. In a large skillet over medium heat, saute the onions in 1 tablespoon of the oil until soft. Remove from pan and set aside. Heat the second tablespoon of oil in the skillet and brown the steak strips over medium-high heat. Add the stock and mustard and simmer, uncovered, for 10 minutes. Return the onions to the skillet, add the mushrooms, and simmer the sauce for 5 minutes. To finish the sauce, place the ricotta cheese in a sieve and, with the back of a large spoon, press the ricotta through the sieve into the sauce. (This keeps the ricotta from separating.) Stir the ricotta into the sauce and simmer just long enough for the sauce to be hot again. Serve over egg noodles or rice.


Nutritional Information:

1003 Calories (kcal); 76g Total Fat; (67% calories from fat); 47g Protein; 37g Carbohydrate; 187mg Cholesterol; 323mg Sodium

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