Venison Stroganoff
I'm posting this in responce to a request. I must say it sounds really good. It is from the very virginia junior league cookbook.
Steps
Season venison with salt and pepper , refrigerate for 2 hours.
In a large skillet , saute onion and mushrooms in butter until tender.
Remove from skillet and set aside.
In the same skillet , brown venison , adding more butter if necessary.
Remove meat and stir in flour.
Gradually add broth , stirring constantly.
Stir in sherry , tomato paste and mustard to make a smooth gravy.
Add meat , onions and mushrooms and simmer over low heat 20-30 minutes.
Just before serving , stir in sour cream and heat until bubbly.
Serve over hot noodles , rice or potatoes.
Ingredients
venison, salt, black pepper, onion, fresh mushrooms, butter, flour, beef broth, sherry wine, tomato paste, dry mustard, sour cream, noodles