SC - Price of butter

[Philip & Susan Troy]

     If the venison came from a young buck or doe, I've chunked or ground 
     it and made "Deer Stroganof"
     
     1# venison stew meat
     Flour, salt & pepper
     1 Tbsp vegetable oil  
     1 bay leaf
     1 large onion, chopped
     4 oz can mushroom ends & pieces
     2 cups beef stock
     1/4 cup dry red wine
     8 oz carton of sour cream
     Cooked rice or noodles
     
     Make a dredge of flour, salt & pepper.  Heat the oil over medium heat. 
     Dredge the venison in the flour mixture and fry in batches until just 
     browned.  In the same pan, cook the onion until translucent.  Return 
     meat to the pan, add a couple of tablespoons of the dredge to the pan 
     and stir until browned.  Add beef stock and red wine.  Stir and cook 
     until it begins to thicken and meat is cooked through.  Remove the bay 
     leaf.  Add mushroom ends & pieces then sour cream.  Heat, but don't 
     boil.  Serve over noodles or rice.   
      

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