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, .

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