Ozark-style venison stroganoff

Yield: 6 servings

Measure Ingredient
1½ pounds Venison
1 Marinade recipe for game
All-purpose flour
¼ cup Vegetable shortening
1 can Mushrooms 6oz
1 Onion, finely chopped
1 Garlic clove, pressed
1 can Cream of tomato soup
¼ teaspoon Hot sauce
1 tablespoon Worcestershire sauce
½ teaspoon Salt
1½ cup Sour cream

Cut venison into 1½ inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hours, turning occasionally.

Drain off marinade. Dredge venison with flour; brown in the hot shortening in iron skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour and stir occasionally. Stir in sour cream just before serving; heat through but do not boil. Serve over rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms.


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