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CATEGORY CUISINE TAG YIELD
Meats, Dairy Meat 8 Servings

INGREDIENTS

5 lb -(up to)
6 lb Venison
Red wine
1/2 c Shortening
1 c Diced celery
3/4 c Diced onion
2 Bay leaves
1/2 c Butter
1 Clove garlic
2 c Diced carrots
3 c Water (or more)
1 1/2 ts Salt
1/2 ts Black pepper
Flour
2 c Sour cream
Hot; cooked noodles

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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