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| Home -> [Entrees, Game, Meats, Venison] -> [Ozark-style venison stroganoff Recipe] |
Ozark-style venison stroganoff
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Game, Meats, Venison |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Venison | | | All-purpose flour | | 1
| can | Mushrooms 6oz | | 1
| | Garlic clove, pressed | | 1/4
| tsp | Hot sauce | | 1/2
| tsp | Salt | | 1
| | Marinade recipe for game | | 1/4
| cup | Vegetable shortening | | 1
| | Onion, finely chopped | | 1
| can | Cream of tomato soup | | 1
| tbsp | Worcestershire sauce | | 1 1/2
| cup | Sour cream |
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Procedures:
| 1 | Cut venison into 1 ?inch cubes and place in a bowl. | | 2 | Pour your favorite marinade over; marinate several hours, turning occasionally. | | 3 | Drain off marinade. | | 4 | Dredge venison with flour; brown in the hot shortening in iron skillet. | | 5 | Drain mushrooms and reserve liquid. | | 6 | Add onion, garlic, and mushrooms to venison. | | 7 | Combine soup, reserved mushroom liquid, hot sauce, worcestershire sauce, and salt; stir into venison mixture. | | 8 | Simmer 1 hour and stir occasionally. | | 9 | Stir in sour cream just before serving; heat through but do not boil. | | 10 | Serve over rice or mashed potatoes. | | 11 | One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. serve |
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