SC - Venison recipe OOP
Diana Skaggs
upsxdls at okway.okstate.edu
Mon Nov 16 13:54:51 PST 1998
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.
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list