Ozark-style Venison Stroganoff
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Venison |
| 1 | Marinade recipe for game | |
| All-purpose flour | ||
| 1/4 | c | Vegetable shortening |
| 1 | Mushrooms 6oz | |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, pressed | |
| 1 | Cream of tomato soup | |
| 1/4 | t | Hot sauce |
| 1 | T | Worcestershire sauce |
| 1/2 | t | Salt |
| 1 1/2 | c | Sour cream |
INSTRUCTIONS
Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hours, turning occasionally. Drain off marinade. Dredge venison with flour; brown in the hot shortening in iron skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour and stir occasionally. Stir in sour cream just before serving; heat through but do not boil. Serve over rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. Serve.
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 208
Total Fat: 23.4g
Cholesterol: 55.1mg
Sodium: 276.9mg
Potassium: 191.7mg
Carbohydrates: 44g
Fiber: 1.8g
Sugar: 3.3g
Protein: 31.2g