Venison Stroganoff

• 2 Tbsp. oil
• 2/3 c. chopped onion
• 1 clove garlic, chopped
• 2 lb. venison, cut in 1-inch cubes
• 2 Tbsp. butter
• 8 oz. sliced fresh mushrooms
• 1 1/2 c. sour cream
• 2 (8 oz.) cans tomato sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. flour
• 2 Tbsp. water

1. Heat cooking oil in large frying pan over medium heat.
2. Add onion and garlic; cook until onion is yellow.
3. Add venison and cook until browned.
4. In another skillet, melt butter over medium-high heat.
5. Add mushrooms and cook until they have absorbed the butter and just start to give it up.
6. Add to venison.
7. Stir in all other ingredients except flour and water.
8. Reduce heat to low and cook 2 hours.
9. Stir together flour and water.
10. Stir into venison and let cook 10 minutes or until sauce is thickened. Serve with noodles or rice.

oil, onion, clove garlic, venison, butter, mushrooms, sour cream, tomato sauce, salt, pepper, worcestershire sauce, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537399 (may not work)