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Venison with Sour Cream




Source of Recipe


Aunt Saunny

2 pounds venison
1/2 cup fat
1 cup diced celery
1/2 cup minced onion
1 bay leaf
4 tablespoons butter
1 clove garlic
1 cup diced carrots
2 cups water
1 teaspoon salt
4 tablespoons flour
1 cup sour cream

Cut venison in pieces and melt fat in heavy frying pan or bean pot. Add meat and garlic. Brown on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water, pour
over meat. Bake at 325 degrees F until meat is tender.
Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt, if necessary Pour over meat and vegetables.
NOTE: I make this recipe in my crockpot and let it cook for an hour or two. I use a fork to check on the tenderness of the venison. When it is just about falling apart, it is done!