1 1/2 lb venison
1 marinade recipe for game
1 all-purpose flour
1/4 cup vegetable shortening
1 can mushrooms 6oz
1 onion, finely chopped
1 garlic clove, pressed
1 can cream of tomato soup
1/4 tsp hot sauce
1 tbsp worcestershire sauce
1/2 tsp salt
1 1/2 cup sour cream
Directions
Cut venison into 1 1/2 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.
Serve.
Servings: 6 servings
Ozark-Style Venison Stroganoff Recipe brought to you by Recipe Ideas
Categories: Meat; Russian; Venison; Wild Game
The History of Recipes
Historians have tracked the existance of recipes back into distant history, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, these, ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
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We hope you enjoy this Ozark Style Venison Stroganoff recipe.
