Ozark-style Venison Stroganoff Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Venison,
1: Marinade recipe for game,
All-purpose flour,
1/4 cup: Vegetable shortening,
1 can: Mushrooms 6oz,
1: Onion, finely chopped
1: Garlic clove, pressed
1 can: Cream of tomato soup,
1/4 tsp: Hot sauce,
1 tbsp: Worcestershire sauce,
1/2 tsp: Salt,
1 1/2 cup: Sour cream,
Directions:
Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your
favorite marinade over; marinate several hours, turning occasionally.
Drain off marinade. Dredge venison with flour; brown in the hot
shortening in iron skillet. Drain mushrooms and reserve liquid. Add
onion, garlic, and mushrooms to venison. Combine soup, reserved
mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into
venison mixture. Simmer 1 hour and stir occasionally. Stir in sour
cream just before serving; heat through but do not boil. Serve over
rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced
and sauted in butter, can be substituted for the canned mushrooms.
Serve.
Source from luhu.jp
favorite marinade over; marinate several hours, turning occasionally.
Drain off marinade. Dredge venison with flour; brown in the hot
shortening in iron skillet. Drain mushrooms and reserve liquid. Add
onion, garlic, and mushrooms to venison. Combine soup, reserved
mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into
venison mixture. Simmer 1 hour and stir occasionally. Stir in sour
cream just before serving; heat through but do not boil. Serve over
rice or mashed potatoes. One-quarter pound fresh mushrooms, sliced
and sauted in butter, can be substituted for the canned mushrooms.
Serve.
Source from luhu.jp