Venison With Sour Cream

8
Servings
9m
Prep Time
3h
Cook Time
3h 9m
Ready In

Recipe: #37442

October 06, 2021



"Can serve over buttered egg noodles From 1960s cook book"

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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