Antelope Stroganoff

• 1 lb. antelope, cubed
• 1/2 lb. mushrooms, sliced
• 1 small clove garlic
• 3 Tbsp. flour
• 1 medium onion, chopped
• cooked noodles
• 2 Tbsp. butter
• 2 Tbsp. catsup
• 1 tsp. salt
• 1 can beef broth
• 1 c. sour cream (optional)

1. Melt butter in large skillet.
2. Add mushrooms and onion.
3. Cook until onion is tender, then remove from skillet.
4. Add meat to skillet and cook until lightly browned.
5. Reserve 1/3 cup beef broth.
6. Stir in remaining broth, catsup, garlic and salt.
7. Cover and simmer 15 minutes.
8. Blend reserved broth and flour and stir into meat mixture.
9. Add mushrooms and onion.
10. Heat to boiling, stirring constantly, for 1 minute.
11. Reduce heat and add sour cream if you wish.
12. Spoon mixture over noodles.

antelope, mushrooms, clove garlic, flour, onion, noodles, butter, catsup, salt, beef broth, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620517 (may not work)