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
We can follow the history of `recipes` far back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, in the main part, these ancient recipes were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. He also recounts how the ancient Romans were skilled in the use of many different aromatic flavors, including many that are still in use today for example basil, mint and dill. For the centuries that followed, the powerful and rich tried to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes common in their social group. By the time we get to the 20th century, cookbooks are increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Ozark Style Venison Stroganoff recipe.
