VENISON STROGANOFF

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.


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Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
round venison steak
1
large onion, chopped
1/2 stick
butter
flour
1 can(s)
(3 ounce) whole mushrooms
1 can(s)
(10 1/2 oz.) beed bouillon
1 c
sour cream
1 tsp
salt

Directions Step-By-Step

1
Brown onion in 2 tablespoons of the butter and remove from pan.
2
Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
3
Heat remaining butter in skillet.
4
Roll venison in flour and brown in heated butter.
5
Add enough water to the bouillon to make two total cups of liquid.
6
Add salt and bouillon-water mixture to the browned venison.
7
Cover and simmer for about one hour or until meat is tender.
8
Add mushrooms, cooked, onion, and sour cream.
9
Heat.
10
Serve over rice or egg noodles.

About this Recipe

Course/Dish: Pasta, Wild Game
Main Ingredient: Wild Game
Regional Style: American