INGREDIENTS:

1 lb. ground venison, no fat added
2 tablespoons extra virgin olive oil
1 teaspoon bacon drippings
1/2 cup diced onions, red or white
1/4 cup diced red bell pepper (optional)
1/4 cup sliced green onions including tops
1 teaspoon Sea Salt
1/4 teaspoon rosemary, dried or fresh
1/4 teaspoon thyme, dried or fresh
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley
2 1/4 cups Half and Half or whole milk

In a large skillet over medium heat, add olive oil, bacon drippings, ground venison, onions and bell pepper;  cook until venison is brown and onions are translucent; about 5 minutes.  Stir in the flour, salt, pepper, thyme, rosemary and Wild Bill's Meat Rub.  Continue to sauté until flour is absorbed; about 3 to 5 minutes.  Gradually stir in the Worcestershire sauce and Half and Half, stirring to blend.  Simmer on low to medium heat stirring to keep from sticking and cook until thickened about 5 to 8 minutes.  Add parsley and cook an additional minute.  Adjust seasonings as needed.  Garnish with sliced green onion tops, parsley and red bell pepper if desired.  Serve while hot over toast, noodles, mashed potatoes, biscuits or rice.

YIELD: 4 servings or more over toast

This is an adaptation/modification of my creamed ground beef sos recipe.  Above prepared on 08-05-14 and it was excellent and took me back to my US Navy days where SOS was served on a regular schedule but they used ground beef instead of venison.  Also, they definitely didn't take the time to put any garnish on top of the SOS for eye appeal either.  My bride said it was good but she prefers pork sausage white gravy instead.

Click on sequence thumbnail pixs below for a larger screen view:

          

Web published on 08-05-14 by Bill aka Mickey Porter.