Ingredients
- 2 lbs. venison roast, steak of filet marinated in buttermilk and tenderizer shopping list
- 2 tbsp. bacon fat shopping list
- 1 large onion, chopped shopping list
- flour to coat meat shopping list
- salt and pepper shopping list
- One half pt. sour cream shopping list
- One cup bechamel sauce* shopping list
- 1 tsp. garlic powder shopping list
- Bechamel Sauce shopping list
- 4 tbsp. flour shopping list
- 3 tbsp. butter shopping list
- one and one half cups of milk shopping list
- salt, pepper and Accent shopping list
How to make it
- Mix butter and flour in a double boiler. Slowly add milk and seasonings, stirring to blend
- Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat.
- Heat shortening to hot, fry venison quickly, remove from pan.
- Add pepper and onions; cook until tender. Drain off shortening.
- Return venison to pan.
- Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.
- Serve over rice.
The Rating
Reviewed by 5 people-
This sounds very tasty. I have a venison meat ball strogonoff recipe but have not posted it yet. In your recipe, I did not see at what point you put in the sour cream. I am assuming toward the end?? Great Post thanks.... Jim
jimrug1
in Peoria loved it
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" It was excellent "