Venison With Sour Cream

• 2 lb. venison, cut up
• 1/4 c. fat (Crisco)
• 1 c. diced celery
• 1/2 c. chopped onions
• 1 bay leaf
• 4 Tbsp. butter or oleo
• 1 garlic clove, chopped
• 1 c. diced carrots
• 2 c. water
• 1 tsp. salt
• 4 Tbsp. flour
• 1 c. sour cream

1. In skillet with fat, brown venison and garlic on all sides and arrange in dish.
2. Put vegetables in remaining fat and cook for 2 minutes.
3. Add salt, pepper and water.
4. Pour over meat.
5. Bake in slow oven until meat is tender.
6. Melt butter or oleo in frying pan and add flour.
7. Add water meat was cooked in; boil until thick. Add sour cream and more salt, if needed.
8. Pour over meat and vegetables.
9. Serve with buttered noodles.
10. Bake at 300u0b0 for 1 hour or until tender.

venison, celery, onions, bay leaf, butter, garlic, carrots, water, salt, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=365010 (may not work)