Remove\tall
sinew
from venison.
Cut into bite sizes. Apply salt,
pepper
and flour, then fry.
After frying, take grease venison is fried in.
Add McCormick beef stroganoff mix (after mixing
with
water),
then
add the venison to gravy. Cover and simmer for 1 1/2 hours.
Serve over white rice.
Add the sour cream as preferred.
(Two pounds of round steak with sinew removed may be substituted for tenders.)
Boil venison on high until foam comes to the top of kettle. Skim off foam and boil on medium-low for almost 1 hour.
Drain and rinse lightly.
Cut up and fry in butter flavored Crisco and onion.
Stir in mushrooms, steak sauce (undiluted) and Worcestershire sauce.
Season with Mrs.
Dash no salt.
Stir in stroganoff mix.
Mix it according to directions on packet.
Add sour cream.
Simmer until heated through.
Add cooked noodles.
igh heat. Toss the cubed venison with salt, pepper, garlic powder
Place venison in a large bowl. Stir
175 degrees C).
Toss venison cubes with flour to coat
Melt margarine in a large skillet.
Brown venison and drain. Cook egg noodles according to package directions.
Drain and set aside.
Saute onions and peppers in skillet.
Add browned venison, soup, milk and mushrooms and mix well.
Heat through.
Remove from heat.
Season to taste and stir in sour cream.
Mix well. Serve over noodles.
Place venison and onion in slow cooker.
Combine the next 7 ingredients; pour over venison.
Cover and cook on high for 3 to 3 1/2 hours or until meat is tender.
In small bowl, combine cornstarch, sour cream and horseradish; mix well.
Gradually stir into venison mixture.
Cover and cook 15 minutes longer or until sauce is thickened.
Serve over noodles.
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Heat cooking oil in large frying pan over medium heat.
Add onion and garlic; cook until onion is yellow.
Add venison and cook until browned.
In another skillet, melt butter over medium-high heat.
Add mushrooms and cook until they have absorbed the butter and just start to give it up.
Add to venison.
Stir in all other ingredients except flour and water.
Reduce heat to low and cook 2 hours.
Stir together flour and water.
Stir into venison and let cook 10 minutes or until sauce is thickened. Serve with noodles or rice.
Put venison and onions in slow cooker.
Combine broth, worcestershire sauce, ketchup, curry powder, ginger, salt and pepper; pour over venison.
Cover and cook 3 to 3 1/2 hours. Combine cornstarch, sour cream and horseradish.
Stir into venison and cook 15 minutes or until thicken.
Yield 4 servings.
Cook half the venison, half the onion and half the mushrooms in 1 tablespoon hot margarine in a skillet until onion is soft and meat is some tender; set aside.
Repeat with remaining margarine, venison, mushroom and onion.
Return all meat mixture to skillet. Cook a while longer to make sure venison gets tender, then stir in soup, Miracle Whip, parsley flakes and paprika.
Heat through, stirring occasionally.
Reduce heat to very low.
Stir in sour cream.
Gently heat through.
Serve over noodles.
Season venison with salt and pepper, refrigerate
In large skillet, saute onion.
(I like to add garlic, also.) Add venison and cook until browned.
Add mushrooms and brown, then add soup and sour cream.
Cover and simmer 30 to 60 minutes. Electric fry pan works good.
Serve over hot noodles.
Cut venison into bite-size pieces.
Coat thoroughly with flour seasoned with salt and pepper.
Brown coated venison in butter with minced garlic and onions, over medium heat.
Add sliced mushrooms. (Two small cans of sliced mushrooms may be substituted.)
Drain excess butter.
Add lemon juice, Burgundy, consomme and a dash of salt and pepper.
Simmer for 15 minutes.
Add sour cream.
Cover and cook slowly on extremely low heat for 15 minutes.
Ladle over cooked noodles or swamp.
Slice the venison into thin strips. Coat the
Slice venison into thin strips.
Coat strips in flour, salt and pepper.
Brown the strips in as much margarine as needed.
Take out and set aside.
In the same skillet saute onions, sliced mushrooms and minced garlic in margarine.
Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth.
Bring this to a boil and simmer 5 minutes over low heat.
Add wine, sour cream and dill.
Put the venison strips in and heat thoroughly. Serve over hot buttered noodles.
Lightly brown venison and chopped onion in skillet.
Mix sour cream, mushrooms and hot cooked noodles together.
Add to meat and onion mixture.
Place in large casserole and bake 1 hour at 350\u00b0.
Brown venison cubes in butter.
Stir in onion soup mix.
Add water, parsley, garlic powder, pepper and oregano.
When meat is tender, add 1/2 cup of sour cream.
Blend 1/4 cup cornstarch with small amount of water.
Stir into meat until thickened.
Serve over rice or noodles.
Saute onion and celery in butter.
Stir in ground venison, mushrooms, seasonings and flour; saute 5 minutes.
Add soup and simmer, uncovered, for 20 minutes.
Cover and simmer 20 minutes more.
Stir in sour cream.
Heat and serve with rice or noodles.
Cut venison into 1 1/2 x