Venison Casserole

• 2 or 3 lb. deer meat
• 1 tsp. salt (not necessary if you use salt pork)
• 1/4 tsp. black pepper
• 1/2 tsp. m.s.g.
• 2 bay leaves
• 1/2 tsp. rosemary (increase if you use the loaves)
• 2 to 3 c. milk
• 1/4 lb. salt pork
• 1 Tbsp. salad oil
• 2 Tbsp. butter or margarine
• 1/2 c. flour
• 1 Tbsp. paprika
• 2 onions, thinly sliced
• 2 c. consomme
• 2 c. red wine
• 1/2 c. sour cream
• juice of 1/2 lemon

1. To cook, brown in heavy pan in fat from 1/4 pound of salt pork, salad oil and butter or margarine after dredging meat in flour and paprika.
2. Brown on high heat.
3. Remove from fat; add thinly sliced onions.
4. Stir onions until lightly browned.
5. Add consomme and red wine; bring to boil.
6. Add meat; cover and simmer over low heat 1 to 2 hours, or until meat is tender.

deer meat, salt, black pepper, bay leaves, rosemary, milk, salt pork, salad oil, butter, flour, paprika, onions, consomme, red wine, sour cream, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597898 (may not work)