Venison is very low in
fat as is most wild game. Slow cooking is the cooking trick for
these very lean cuts of meat.
Venison
Supreme
- 1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces egg noodles
- Combine flour, salt and
pepper in a resealable plastic bag. Add venison cubes, seal and
gently shake bag to coat evenly.
- Heat oil in a heavy-bottomed
stockpot on medium-high heat. Add venison and brown, turning
to cook evenly.
- Add mushrooms and onion.
Sauté until the onion is tender. Stir in tomato juice,
water, oregano and bay leaf. Simmer for 25 minutes, or until
the venison is tender.
- Add celery and sour cream.
Simmer, covered, for 15 minutes. Remove bay leaf.
- Meanwhile, cook noodles
according to package directions; drain. Serve over hot noodles.
Makes 6 servings.
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