Ozark-Style Venison Stroganoff

• 1 1/2 pounds venison
• 1 x marinade
• 1 x flour, all-purpose
• 1/4 cup vegetable shortening
• 6 ounces mushrooms, canned
• 1 each onions finely chopped
• 1 clove garlic pressed
• 1 can soup, cream of tomato
• 1/4 teaspoon red hot pepper sauce
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1 1/2 cups sour cream

1. Cut venison into 1 1/2 inch cubes and place in a bowl.
2. Pour your favorite marinade over; marinate several hours, turning occasionally.
3. Drain off marinade.
4. Dredge venison with flour; brown in the hot shortening in iron skillet.
5. Drain mushrooms and reserve liquid.
6. Add onion, garlic, and mushrooms to venison.
7. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture.
8. Simmer 1 hour and stir occasionally.
9. Stir in sour cream just before serving; heat through but do not boil.
10. Serve over rice or mashed potatoes.
11. One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms.
12. Serve.

venison, marinade, flour, vegetable shortening, mushrooms, onions, clove garlic, soup, red hot pepper sauce, worcestershire sauce, salt, sour cream

Taken from recipeland.com/recipe/v/ozark-style-venison-stroganoff-42997 (may not work)