Venison with sour cream
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | -(up to) |
| 6 | pounds | Venison |
| Red wine | ||
| ½ | cup | Shortening |
| 1 | cup | Diced celery |
| ¾ | cup | Diced onion |
| 2 | Bay leaves | |
| ½ | cup | Butter |
| 1 | Clove garlic | |
| 2 | cups | Diced carrots |
| 3 | cups | Water (or more) |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| Flour | ||
| 2 | cups | Sour cream |
| Hot; cooked noodles | ||
Directions
Marinate venison in red wine overnight. Wash meat in clean water & dry with paper towels. Cut meat in pieces. Melt shortening in skillet, add meat & garlic. Brown on all sides. Remove meat & set aside. Put all vegetables in remaining fat & cook for 5 minutes. Return meat to pan & add salt, pepper & water to skillet. Bake in slow oven (350 degrees) until meat is tender.
Melt butter in a clean skillet & stir in flour. Add water in which the meat was cooked & boil mixture until thick. Add sour cream & season to taste with salt & pepper. Pour gravy mixture over meat & vegetables. Serve with buttered noodles. Serves 8-10.
MRS J.E. (JEAN) RECORD
TIME INCLUDES MARINATING TIME
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .