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6 servings
suggest servings
| 1 1/2 | pounds | venison | |
| 1 | x | marinade | |
| 1 | x | flour, all-purpose | |
| 1/4 | cup | vegetable shortening | |
| 6 | ounces | mushrooms, canned | |
| 1 | each | onion | finely chopped |
| 1 | clove | garlic | pressed |
| 1 | can | soup, cream of tomato | |
| 1/4 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1 | tablespoon | worcestershire sauce | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | cups | sour cream |
Cut venison into 1 1/2 inch cubes and place in a bowl.
Pour your favorite marinade over; marinate several hours, turning occasionally.
Drain off marinade.
Dredge venison with flour; brown in the hot shortening in iron skillet.
Drain mushrooms and reserve liquid.
Add onion, garlic, and mushrooms to venison.
Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture.
Simmer 1 hour and stir occasionally.
Stir in sour cream just before serving; heat through but do not boil.
Serve over rice or mashed potatoes.
One-quarter pound fresh mushrooms, sliced and sautéd in butter, can be substituted for the canned mushrooms.
Serve.
| % Daily Value* | |
| Total Fat 15.0g | 24% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 294mg | 12% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 8% | Vitamin C | 4% | |
| Calcium | 9% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
this recipe is delicious! it is a wonderful treat!!
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