VENISON SWISS STEAK IN SOUR CREAM
Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes.
Provided by Catnip46
Categories Wild Game
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut venison into 2 inch pieces.
- Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
- Arrange meat in 2 quart casserole.
- Put onions in skillet and cook 2 minutes in remaining fat.
- Add to onions the water, juices, bay leaf, peppercorns and salt.
- Pour this mixture over venison in casserole.
- Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
- Melt butter in fry pan, stir in flour. Stir constantly until smooth.
- Add sour cream and cook at low temperature for five minutes.
- Pour over meat in casserole.
- Serve immediately with buttered noodles or plain noodles.
Nutrition Facts : Calories 444.2, Fat 32.5, SaturatedFat 14.7, Cholesterol 119, Sodium 498.6, Carbohydrate 6, Fiber 0.2, Sugar 0.3, Protein 30.3
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