VENISON
STROGANOFF
Creamy stroganoff served over noodles
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 |
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.52, Ray J. Lear III, Watertown, NJ |
Prep Time:
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Several Hours
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Ingredients |
Utensils |
| 2 pounds venison,
cubed |
Large heavy kettle |
| Salt and pepper |
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| 2 large onions,
sliced |
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| 2 beef bouillon
cubes |
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| 2 quarts water |
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| 1 cup cooking sherry
or wine |
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| Flour |
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| Water |
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| 1
cup sour cream |
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Directions
Brown venison in oil in heavy kettle
Add onions, salt, pepper, bouillon cubes and water
Bring to a boil, reduce heat and simmer for several hours
Add cooking sherry and thicken with a mixture of flour and water
Remove from heat and add sour cream
Serve over noodles |
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