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Cranberries with Cream and Bacon Recipe

Ingredients

1/2 pint port venison

3 (10 ounce) cans condensed cream of mushroom soup

1/2 onion, finely chopped

2 teaspoons dried thyme

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium heat, saute the venison and saute until browned. Add the soup and onion to the pan and simmer completely.

Pour in the tomatoes and thyme salt and ground black pepper, and simmer until warmed through, about 15 minutes.

Comments

Grallangwathgraff writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband was not.