| 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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