Venison With Sour Cream Recipe

Name: Venison With Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. venison, cut up; 1/4 c. fat (Crisco); 1 c. diced celery; 1/2 c. chopped onions; 1 bay leaf; 4 Tbsp. butter or oleo; 1 garlic clove, chopped; 1 c. diced carrots; 2 c. water; 1 tsp. salt; 4 Tbsp. flour; 1 c. sour cream

Servings: persons

2 lb. venison, cut up
1/4 c. fat (Crisco)
1 c. diced celery
1/2 c. chopped onions
1 bay leaf
4 Tbsp. butter or oleo
1 garlic clove, chopped
1 c. diced carrots
2 c. water
1 tsp. salt
4 Tbsp. flour
1 c. sour cream

1
In skillet with fat, brown venison and garlic on all sides and arrange in dish.
2
Put vegetables in remaining fat and cook for 2 minutes.
3
Add salt, pepper and water.
4
Pour over meat.
5
Bake in slow oven until meat is tender.
6
Melt butter or oleo in frying pan and add flour.
7
Add water meat was cooked in; boil until thick. Add sour cream and more salt, if needed.
8
Pour over meat and vegetables.
9
Serve with buttered noodles.
10
Bake at 300u00b0 for 1 hour or until tender.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. venison, cut up, 1/4 c. fat (Crisco), 1 c. diced celery, 1/2 c. chopped onions, and more.

Yes, Venison With Sour Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison With Sour Cream

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