ld7009
Mosquito~New Member
Posts: 20
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Post by ld7009 on Dec 31, 2015 9:26:42 GMT -6
Mom's Venison Stroganoff
3 pounds venison (cut in 1/2-inch cubes or strips) 6 tablespoons butter 2 cups sliced mushrooms (wild ones preferred) 2 cloves minced fresh garlic few sprigs of fresh Thyme 2 Bay leaves 2 cups diced Vidalia onions 1 cup red wine or I use more to thin sauce 1 pint sour cream 1 can beef consume’ 4 to 5 sprigs of fresh Thyme 3 fresh Bay leaves
Lawry's Seasoned Salt Meat tenderizer(optional ) Flour Pepper
Instructions: Sprinkle tenderizer, Lawry's salt and pepper liberally on venison, then "dust" the meat cubes in flour. Melt butter in a large, deep skillet, and sauté' the vegetables and garlic until they're "soft." Add the "dusted" venison cubes and brown. Reduce heat and remove meat and vegetables from the skillet. Add wine and beef consume' to the pan and stir, then add sour cream, mixing constantly until all three are thoroughly combined. It's important to add the sour cream last, when the pan is cool, so it won't curdle. Add meat and vegetables again, cover and cook slowly for 1 to 2 hours. Serving over noodles is most common, but my mother, used to serve it on wild rice or mashed potatoes. Serves 8
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