Venison Stroganoff

1. 1

   Slice the venison into thin strips. Coat the strips in flour mixed with salt and pepper.

2. 2

   In a large skillet, brown the strips in as much butter as needed. Remove and set aside.

3. 3

   In the same skillet, saute the onions, sliced mushrooms and minced garlic in the butter.

4. 4

   Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth.

5. 5

   Bring this mixture to a boil, then simmer for 5 minutes.

6. 6

   Over low heat, add the wine, sour cream and dill.

7. 7

   Put the venison strips in and

8. 8

   heat thoroughly.

9. 9

   Prepare egg noodles as directed on package.

10. 10

    Serve over noodles.

No additional tips available.