Recipe - Venison Stock

1 pound Venison steak [¬ in. thick
& trimmed]
2 tablespoon Flour
1 tablespoon Salt
One fourth teaspoon Pepper
One half cup Onion [minced]
One fourth cup Butter
1 cup Chicken broth [condenced]
1 pound Mushrooms [sloced]
1 cup Sour cream

1) Combine the flour, salt, and pepper and coat the steak with it,
then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a
skillet, brown onions slightly in butter, then add the venison strips,
cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the
broth and the mushrooms, recover and cook `til mushrooms are tender, then
uncover and cook over low heat `til venison is tender and mixture is
thickened... 4) 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'" retyped with permissin by Fred Goslin on Cyberealm
Bbs, home of KOOKNET in Watertown NY (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini