3 Tablespoons Butter
1 Pound Mushrooms,Raw,Sliced
3 Onions,Raw,finely Chopped
1/3 Cup Flour,All-Purpose
2 Teaspoons salt
1/4 Teaspoon Paprika
3/4 Teaspoon Pepper,Black, fresh ground
2 Pounds Venison steaks, 1/4 inch thick
1/3 Cup Butter
2 Garlic,Clove,Raw, crushed
Pinch Rosemary Leaves 1 1/3 Cups beef stock
Melt butter in skillet; add mushrooms & onions & saute until tender. Place mushrooms & onions in shallow, 2-quart casserole & set aside. Combine flour, salt, paprika, & pepper; dredge venison in flour mixture. Melt butter in skillet, add venison, & brown well. Place venison over onions & mushrooms in casserole. Top with garlic & rosemary. Pour beef stock over top. Loosen browned particles from skillet & add to casserole. Cover & bake 350 degrees Fahrenheit for 45 minutes. Serve sauce in gravy boat.