1 lb Venison steak; trimmed
2 tb Flour
1 tb Salt
1/4 ts Pepper
1/2 c Onion; minced
1/4 c Butter
1 c Chicken broth; condensed
1 lb Mushrooms; sliced
1 c Sour cream
Combine the flour, salt, and pepper and coat the steak with it,
then pound it into the steak and cut it in to strips.
In a skillet, brown onions slightly in butter, then add the venison
strips, cooking until brown on both sides, cover and simmer for
15 minutes.
Add the broth and the mushrooms, re-cover and cook until mushrooms
are tender, then uncover and cook over low heat until venison is
tender and mixture is thickened.
Stir in the sour cream just before serving. Serve over rice or hot
cooked noodles.
Source: James Trainham, Watertown NY
From "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
re-typed with permissin by Fred Goslin
on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
