VENISON STROGANOFF
BY CHEF GEORGE KRUMOV
Ingredients:
1 pound venison steak, cut into 1/2 inch strips,
1 cup flour,
1 teaspoon salt,
1/2 lb mushrooms, quartered,
1 onion, chopped,
1 teaspoon minced garlic,
3 tablespoon bacon fat,
1 tablespoon Worcestershire sauce,
1 cup beef stock,
1 cup sour cream,
1 teaspoon paprika,
freshly ground black pepper to taste.
Recipe:
Season meat and dredge in flour. Sear the meat in the bacon fat and remove from the pan. Add the garlic, onion and mushrooms and saute until soft. Return the meat to the pan with the vegetables and add the paprika and 1 tablespoon flour. Cook for 2 minutes and add the Worcestershire and the beef stock. Cook until thickened and add the sour cream. Heat until the gravy just barely simmers. Serve the Venison Stroganoff over rice and sprinkle with chopped parsley.