Venison Hasenpfeffer - cooking recipe

Ingredients

2 lb. venison
1/2 c. red cooking wine
1 medium onion, sliced
2 bay leaves
1 tsp. black pepper
1/2 c. vinegar
1/2 c. water
1 c. sour cream
2 Tbsp. butter
1 Tbsp. salt

Preparation

Soak the meat for 2 days in a solution of water, vinegar, sliced onions, melted butter, bay leaves, salt and pepper.
Wipe the meat dry and brown it in a Dutch oven in hot butter.
Add about 1 cup of the soaking solution.
Cover and simmer for 1 1/2 to 2 hours or until meat is tender.
When almost ready to serve, add 1/2 cup red cooking wine and 1 cup sour cream.
Stir well and turn the meat in it several times.
Serve with cabbage or egg noodles.