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Venison in Sour Cream Recipe

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This recipe for Venison in Sour Cream, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

ViAnn Sampson
Added: Saturday, November 29, 2008


6 Venison chops, about 1/2" thick
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium onions, sliced
1 beef bouillon cube
1 Tbsp. dried parsley flakes, crushed
1/4 cup boiling water
1/2 cup sour cream
1 Tbsp. flour

Rub chops with mixture of sage, salt, and pepper. Brown chops on both sides in shortening. Drain off extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 or 30 minutes or till meat is done.
Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve.




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