Beef / Pork

Italian Mushroom Venison is for Dinner.

Italian Mushroom Venison takes 15 minutes to prepare.

Italian Mushroom Venison takes 60 minutes to cook.

Italian Mushroom Venison makes 6 servings.

The ingredients for Italian Mushroom Venison are:

~18 oz venison backstrap, cut into 6 slices
1 can (10.75 oz) 98% fat free cream of mushroom soup
2 tsp Smart Balance Light (margarine), separated into 8, 1/4 tsp
1/4-1/2 C skim milk (to thin soup)*
1/4 tsp salt
1/4 tsp pepper
Italian seasoning

Here is how you make Italian Mushroom Venison:

Heat oven to 350 degrees.Mix mushroom soup, margarine, milk, salt, and pepper in a bowl and set aside (margarine will not mix in, but stay in little balls). Sprinkle venison slices with Italian seasoning mix and rub on both sides. Lay venison in baking dish, pour soup mix over slices.Cover with foil and bake about 1 hour. Baking longer will make the venison more tender, but do not overcook.Serve with sides of choice!*Nutritional info calculated using 1/2 C milk.Serving Size: Makes 6, 3 oz servingsNumber of Servings: 6Recipe submitted by SparkPeople user NEA704.

The nutritional information for Italian Mushroom Venison is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 162.7

• Total Fat: 3.4 g
• Cholesterol: 69.7 mg
• Sodium: 264.8 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 0.4 g
• Protein: 26.8 g

The dietary needs meet for Italian Mushroom Venison is Low Fat