| 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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