Venison Stroganoff

• 1 large Spanish onion, sliced
• 2 Tbsp. butter
• 1/2 lb. fresh mushrooms, sliced
• 3 lb. venison steak, cut into 2 x 1-inch strips
• 2 bay leaves
• 1 tsp. salt
• 1 tsp. pepper or less
• 1 tsp. Worcestershire sauce
• 1/2 c. beef bouillon
• 1 c. sherry
• 2 c. sour cream

1. Brown onion in butter; drain and save.
2. Saute mushrooms; set aside.
3. Brown meat in same pot.
4. Return onions to pot; add seasonings, bouillon and 1/2 cup sherry.
5. Cover and simmer gently for 1 1/2 hours or until tender.
6. During the last half hour, add remaining sherry and mushrooms.
7. If desired, gravy may be thickened with a paste of flour and water.
8. When almost time to serve, add sour cream and reheat slowly.
9. Do not boil.
10. Serve with French bread, wild rice and salad.
11. Serves 6.

spanish onion, butter, fresh mushrooms, venison steak, bay leaves, salt, pepper, worcestershire sauce, beef bouillon, sherry, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085762 (may not work)