Venison Tips - cooking recipe

Ingredients

2 lb. venison, cut in large cubes
2 Tbsp. vegetable shortening
1 (10 oz.) can beef consomme
1/2 c. cranberry juice
2 Tbsp. soy sauce
1 Tbsp. minced garlic
1/4 tsp. onion salt
1 (4 oz.) can mushrooms
2 Tbsp. cornstarch
1/4 c. water

Preparation

Brown beef in shortening in a 12-inch skillet.
Stir in consomme, cranberry juice, soy sauce, garlic and onion salt. Bring mixture to a boil, then simmer, covered, for 1 hour or until tender.
Stir in mushrooms.
Combine cornstarch and water in cup; gradually add to meat mixture.
Cook, stirring constantly, until mixture is thickened and bubbly.
Boil for 1 minute.
Serve on hot rice or noodles.
Yield:
6 to 8 servings.