"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wild Forest Venison Stroganoff Recipe

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This recipe for Wild Forest Venison Stroganoff, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 5, 2009


1 lb. Venison steak or loin
Salt and pepper
1/8-cup butter or margarine
˝ cup sliced green onions
1 clove garlic
˝ lb. Sliced mushrooms
1 ˝ T. lemon juice
1/8 cup Burgundy
˝ can consommé
˝ cup sour cream
Wild rice or egg noodles

Cut venison into bite size pieces. Coat thoroughly with flour, seasoned with salt and pepper. Brown in butter with minced garlic and onions over medium heat. Add sliced mushrooms, lemon juice, burgundy and consommé with a dash of salt and pepper. Simmer for 15 minutes. Add the sour cream, cover and cook over very low heat for 15 minutes. Ladle over wild rice or cooked noodles.




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