Venison Stroganoff

• 3 Tbsp. flour
• 1/4 tsp. pepper
• 1 lb. venison meat, cut 1/4-inch thick
• 1 clove garlic
• 1/2 c. minced onions
• 1 can undiluted condensed chicken soup
• 1 small can sliced mushrooms
• 1 c. sour cream
• 1 1/2 tsp. salt
• 1/4 c. oleo
• 1/4 c. water

1. Combine flour, salt and pepper.
2. Rub both sides of meat with garlic.
3. With rim of saucer, pound flour mixture into both sides of meat.
4. Cut venison into 1 1/2 x 1-inch strips.
5. Heat oleo in deep skillet.
6. Brown meat strips in it, turning them often.
7. Add onions and saute until golden.
8. Add water; stir to dissolve brown bits in bottom of pan.
9. Add soup, mushrooms and cook, uncovered, over low heat, stirring until mixture is thick and meat is fork-tender, about 20 minutes.
10. Just before serving, stir in sour cream; heat but do not boil.
11. Serve with rice, boiled noodles or mashed potatoes.
12. Makes 4 to 6 servings.

flour, pepper, venison meat, clove garlic, onions, chicken soup, mushrooms, sour cream, salt, oleo, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771992 (may not work)