Venison With Sour Cream And Mushrooms

• 2 1/2 lb. venison tenderloin, cut in 1/2-inch slices
• 3/4 tsp. marjoram
• salt and pepper to taste
• 1/4 c. flour
• 2 Tbsp. shortening
• 2 medium onions, sliced and separated
• 1/2 lb. fresh mushrooms, sliced
• 1/4 c. dry sherry
• 1 beef bouillon cube
• 1/2 c. hot water
• 1/2 c. sour cream
• 2 Tbsp. flour

1. Season meat with marjoram, salt and pepper.
2. Dredge meat in 1/4 cup flour.
3. Heat shortening in
4. a large skillet.
5. Brown meat quickly on both sides.
6. Remove.
7. Reduce heat.
8. Saute onions and mushrooms until onions are tender.
9. Add sherry, bouillon cube and water and stir well.
10. Return meat to gravy and continue cooking until meat is medium rate.
11. Combine sour cream and flour.
12. Stir into pan and heat, stirring until gravy thickens (add more sherry if too thick).
13. Do not let gravy boil.
14. Serves 4.

tenderloin, marjoram, salt, flour, shortening, onions, fresh mushrooms, sherry, hot water, sour cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361512 (may not work)