VENISON STROGANOFF

Venison Stroganoff image

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

Provided by Miss Erin C.

Categories Deer

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

1 1/2 lbs venison, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced onion
1 cup sliced fresh mushrooms
3 -5 tablespoons butter
2 tablespoons flour
2 cups beef broth
3 -4 tablespoons sherry wine
2 tablespoons tomato paste
1 teaspoon dry mustard
2/3 cup sour cream
cooked rice or cooked potato

Steps:

Season venison with salt and pepper, refrigerate for 2 hours.
In a large skillet, saute onion and mushrooms in butter until tender.
Remove from skillet and set aside.
In the same skillet, brown venison, adding more butter if necessary.
Remove meat and stir in flour.
Gradually add broth, stirring constantly.
Stir in sherry, tomato paste and mustard to make a smooth gravy.
Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
Just before serving, stir in sour cream and heat until bubbly.
Serve over hot noodles, rice or potatoes.

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