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Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.
RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
French-engineered grinding mechanism — lifetime pepper mill
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Organize pot lids vertically — saves cabinet space