| | Directions | | Cut the venison into 2 inch cubes. Put the venison, garlic, and shortening in a skillet; brown the meat on all sides over MEDIUM heat. Remove the meat and put in a shallow 2 1/2 quart baking dish. Add the celery, onion, and carrots to drippings in the skillet; sauté 2 minutes. Stir in water, salt, pepper, and bay leaf; pour over the venison. Bake at 350° for 30 minutes. Remove from oven; drain, reserving the broth. SAUCE: Combine the butter and flour in a skillet; cook over LOW heat, stirring until smooth. Add the reserved broth; cook until thickened, stirring constantly. Stir in the sour cream. Pour the SAUCE over the venison and vegetables. Garnish with parsley. Serve over noodles. Serves 6-8. NOTE: Sister-in-law Sandra did it again!!! Another FINE dish she shared. |
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| Ingredients | | - |  | 2 pounds venison |
| - | | 1 clove garlic, minced |
| - | | 1/4 cup shortening, melted |
| - | | 1 cup celery, diced |
| - | | 1/2 cup onion, chopped |
| - | | 1 cup carrots, chopped |
| - | | 2 cups water |
| - | | 1 teaspoon Salt |
| - | | dash of pepper |
| - | | bay leaf |
| - | | hot cooked noodles |
| - | | parsley |
| - | | Sauce |
| - | | 4 tablespoons butter, melted |
| - | | 4 tablespoons all-purpose flour |
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