VENISON STROGANOFF
This is based on a recipe I got from a friend in the early 70s. Cooking has really evolved since then - original used catsup as well as canned mushrooms b/c in those days fresh ones were not common to find, at least not where we lived at the time. A note on venison - using margarine helps to tenderize the venison. However if...
Provided by Carolyn Haas
Categories Wild Game
Time 45m
Number Of Ingredients 11
Steps:
- 1. Cut venison into thin, bite sized strips. Heat margarine in large skillet and sauté venison until starting to brown. Add sliced onions and mushrooms; continue to stir until onions start to wilt and mushrooms release their liquid.
- 2. Add tomato paste, garlic salt, Worcestershire sauce and beef broth. Or use equivalent amount of water and beef bouillon. Simmer until venison is cooked through. Adjust seasonings to taste.
- 3. In a separate container, mix flour with some of the liquid from the pan and make a slurry. Slowly add back to pan and cook until thickened. When almost ready to serve, stir in sour cream and heat gently.
- 4. Traditionally served over wide egg-noodles. But rice or potatoes would also work.
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