Venison With Sour Cream
"Can serve over buttered egg noodles From 1960s cook book"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (339 g)
- Calories 323.6
- Total Fat - 22.2 g
- Saturated Fat - 10.5 g
- Cholesterol - 50.1 mg
- Sodium - 862.3 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 3.5 g
- Sugars - 4 g
- Protein - 14.6 g
- Calcium - 140.1 mg
- Iron - 1.6 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the venison into 2 inch cubes.
Step 2
Put the venison, garlic, and shortening in a skillet
Step 3
Brown the meat on all sides .
Step 4
Remove the meat and put in a shallow 2 1/2 quart baking dish.
Step 5
Add the celery, onion, and carrots to drippings in the skillet
Step 6
Sauté 2 minutes.
Step 7
Stir in mushroom water, salt, pepper, and bay leaf; pour over the venison.
Step 8
Bake covered at 350° for 2 hours or until tender.
Step 9
Remove from oven
Step 10
Drain, reserving the broth.
Step 11
SAUCE:
Step 12
Combine the butter and flour in a skillet; stirring until smooth.
Step 13
Add the reserved broth;
Step 14
Cook until thickened, stirring constantly. Stir in the sour cream.
Step 15
Pour over the venison and vegetables. Garnish with parsley.
Tips
No special items needed.