I've posted this one before also. It will work with any kind of meat you choose to use.
Melt enough butter to choke a starving labrador retriever in an iron frying pan and add 3 cloves or more chopped garlic and some Ms. Dash spice and chopped dill. Add a bunch of chopped or sliced portabella mushrooms and when they’re about half sautéed, add the bird or venison or rabbit or whatever you have and a few tablespoons of dry sherry and continue to slowly sautee. The Sherry is key to the recipe and it seems you can’t overdo it in my experience; the more you add the thinner the gravy will be. When it’s still very slightly undercooked dump in a bunch of half and half or heavy cream and turn the heat way down, nearly off, and very slowly finish the sautee process, being careful to not boil or burn the cream. You just want to bring it all up to temperature at this point. When it’s there, serve and eat. The resulting gravy is incredible and great on the meat and on potatoes. This is the very best bird recipe I’ve ever done.
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