| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cyberealm, Wild game |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Venison steak [¬ in. thick |
|
|
& trimmed] |
| 2 |
tb |
Flour |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Onion [minced] |
| 1/4 |
c |
Butter |
| 1 |
c |
Chicken broth [condenced] |
| 1 |
lb |
Mushrooms [sloced] |
| 1 |
c |
Sour cream |
INSTRUCTIONS
1) Combine the flour, salt, and pepper and coat the steak with it,
then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a
skillet, brown onions slightly in butter, then add the venison strips,
cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the
broth and the mushrooms, re-cover and cook `til mushrooms are tender, then
uncover and cook over low heat `til venison is tender and mixture is
thickened... 4) Stir in the sour cream just before serving... serve over
rice or hot cooked noodles...
Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel Recipes
for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm
Bbs, home of KOOKNET in Watertown NY (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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