Venison Stroganoff

• 2 lb. venison
• 1 Tbsp. salad oil
• 1 large onion, chopped
• 1 Tbsp. flour
• 1 can tomato puree
• juice of 1 lemon
• 1/2 tsp. pepper
• 1/3 c. butter
• 1 pt. sour cream
• 1 tsp. salt

1. Cut venison into 1 1/2 x 1/2-inch strips; place in deep plate. Sprinkle with lemon juice, oil and pepper.
2. Cover; let stand 30 minutes.
3. Fry onion in butter until golden brown.
4. Remove; add meat.
5. Fry over high heat, turning often.
6. Add mushrooms, if desired.
7. Mix flour, sour cream, tomato puree and salt; pour over heat.
8. Simmer over low fire until sauce is thick and meat is tender, about 10 minutes or longer, if desired.
9. (After meat is browned, this may all be added to crock-pot and simmered on low rather than cooking on stove, if desired.)

venison, salad oil, onion, flour, tomato puree, lemon, pepper, butter, sour cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791286 (may not work)