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Venison Stroganoff Recipe

   
 

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     Venison Stroganoff

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 pounds venison tenderloin or loin
1 pound sliced mushrooms
1/4 cup grated onion
1 1/4 cups sour cream
1/2 cup white wine (red or rose will do too)
1/4 cup butter (used in 2 batches)
1/8 teaspoon grated nutmeg
salt and pepper to taste
egg noodles (cooked seperately)
 

Instructions
Melt half the butter in a skillet and saute the onion for a few minutes, stirring with a wooden spoon. Add the venison slices and saute for 3 or 4 minutes, stirring constantly. Remove the venison but keep it warm. Quickly melt the rest of the butter and saute the mushrooms for 5 minutes. Return the meat to the skillet and stir. Add salt, pepper and nutmeg. Stir in the wine, then the sour cream. leave the skillet on the heat for another 5 minutes, but do not allow it to boil, lest you have a curdled mess on your hands. Serve over a bed of noodles.


Originally Submitted
6/15/2012





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