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Venison With Sour Cream

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  Venison 2 Pound
  Fat 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Celery 1 Cup (16 tbs), diced
  Onion 1⁄2 Cup (8 tbs), minced
  Carrots 1 Cup (16 tbs), diced
  Salt 1 Teaspoon
  Pepper 1
  Bay leaf 1
  Water 2 Cup (32 tbs)
  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Sour cream 1 Cup (16 tbs)

Cut venison in pieces; melt fat in heavy frying pan.
Add meat and garlic.
Brown on all sides and arrange in dish.
Put vegetables in remaining fat; cook for 2 minutes.
Add salt, pepper, bay leaf and water; pour over meat.
Bake at 325 degrees until meat is tender.
Melt butter in frying pan and stir in flour, add water that meat was cooked in; boil until thick.
Add sour cream.
Pour over meat and vegetables.
Serve with buttered noodles.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2697 Calories from Fat 1536

% Daily Value*

Total Fat 173 g265.8%

Saturated Fat 79.1 g395.6%

Trans Fat 0 g

Cholesterol 457.2 mg152.4%

Sodium 2362.2 mg98.4%

Total Carbohydrates 81 g26.9%

Dietary Fiber 9 g36.1%

Sugars 20.1 g

Protein 210 g420%

Vitamin A 496.2% Vitamin C 35.5%

Calcium 46.7% Iron 171.2%

*Based on a 2000 Calorie diet

Venison With Sour Cream Recipe