| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Venison |
| 1 |
|
Marinade recipe for game |
|
|
All-purpose flour |
| 1/4 |
c |
Vegetable shortening |
| 1 |
cn |
Mushrooms 6oz |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Garlic clove, pressed |
| 1 |
cn |
Cream of tomato soup |
| 1/4 |
ts |
Hot sauce |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
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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