Venison Supreme

• 1/4 Cup flour
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 lb. venison steak, cut into 1 inch cubes
• 1/4 Cup vegetable oil
• 1/2 Cup sliced mushrooms
• 1/4 cup chopped onion
• 1 Cup tomato juice
• 1/2 Cup water
• 1/8 tsp. crushed oregano
• 1 bay leaf
• 1 Cup chopped celery
• 3/4 Cup sour cream
• 8 oz. ribbed egg noodles

1. Combine flour, salt and pepper in plastic bag, add venison, seal and shake to coat evenly.
2. Heat oil in heavy bottomed stockpot on medium-high heat.
3. Add venison and brown, turning to cook evenly.
4. Add mushrooms and onion.
5. Saute until onions are tender.
6. Stir in tomato juice, oregano and bay leaf.
7. Simmer for 25 minutes or until venison is tender.
8. Add celery and sour cream, simmer, covered for 15 minutes.
9. Meanwhile cook noodles according to package directions.
10. Serve venison over noodles.

flour, salt, ground black pepper, venison steak, vegetable oil, mushrooms, onion, tomato juice, water, oregano, bay leaf, celery, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85338 (may not work)