Venison Strogonoff

Venison Strogonoff
Venison Strogonoff
  • 2 lbs. venison roast
  • buttermilk
  • tenderizer
  • 2 tbsp. bacon fat
  • 1 large onion; chopped
  • flour to coat meat
  • salt and pepper
  • 1/2 pint sour cream
  • 1/2 cup bechamel sauce
  • 1 tsp. garlic powder
  • —Bechamel Sauce—
  • 4 tbsp. flour
  • 3 tbsp. butter
  • 1 1/2 cups milk
  • salt, pepper and accent

Marinate venison roast, steak of filet in buttermilk and tenderizer.

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend.

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat.

Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.

Serve over rice.

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