Cactus Jacks Hunters Stroganoff

• 2 lbs. Deer roast, cubed into approximate 1-inch cubs
• (Yankee city folks can use beef)
• 32-oz beef broth
• 1 Large onion, chopped
• 2 Large green chilies, chopped
• 1 lb. Fresh wild mushrooms, sliced "be careful which ones you pick"
• Rendered down fatback (Olive Oil)
• 2 tbls Mustard
• 2 tbls Flour
• 1 tsp Thyme
• 2 tsp fresh garlic or you can use garlic powder
• 12 oz. Sour Cream

1. IN a six-quart pressure cooker, brown the deer meat in olive oil. After deer meat is starting to brown, add onion and chilies. When the deer meat is brown sprinkle flour while mixing. Pour in the beef broth, mustard, thyme, garlic and mushroom. Cover and bring to boil where the steam is making the top rattle. Reduce heat to low and allow cooking for 30-45 minutes. (Cook longer for tougher parts of meat) Move from heat and allow to stand for 15 minutes or until pressure has dissipated. Mix in sour cream and bring back to a light boil for only 3-5 minutes. Serve over rice, noodles, or potatoes, and don't forget the Budweiser.

deer roast, city folks, beef broth, onion, green chilies, fresh wild mushrooms, down fatback, tbls mustard, flour, thyme, garlic, sour cream

Taken from www.epicurious.com/recipes/member/views/cactus-jacks-hunters-stroganoff-1219711 (may not work)