I'm gonna bet that, unless you're lactose intolerant, this will become one of your favorite venison recipes, and can be used with any cuts, as long as they are cut thin. My wife uses olive oil instead of fat, and uses apple juice. We got it out of Wayne Fear's book, Hunting Whitetails Successfully. If you check various cookbooks, you'll find there are several variations on this dish, and I'd suggest trying different tweaks to see what is best. My wife is one to be happy w/ what works, and since it all gets eaten she hasn't tried changing it, except for substituting olive oil for the fat.
2lbs. steak, 1 in. thick
1/4 Cup bacon fat, other fat (or olive oil)
1 clove garlic, crushed
1/4 Cup onions, minced
2 Cups water
1 bay leaf
1 Cup tart fruit juice, cranberry or apple
8 peppercorns
1 tsp. salt
1 Tbsp. butter
4 Tbsp. flour
3/4 Cup sour cream
Cut venison into 2-inch pieces. Melt fat in heavy skillet. Add meat and garlic, and saute until brown on all sides. Arrange meat in 2-quart casserole.
Put onions in skillet and cook 2 minutes in remaining fat. Add water, juices, bay leaf, peppercorns and salt. Pour this mixture over venison in casserole.
Bake in slow oven 325 degrees F for 30-60 minutes (or until meat is tender). Melt butter in frypan, stir in flour. Stir constantly until smooth. Add cream and cook at low temperature for five minutes. Pour over meat in casserole.
My wife serves this dish over noodles with garlic toast and a simple veggie on the side. Try it, and I don't think you'll have any problems picking a spot on your next trip to the deer woods. Yes, guaranteed to reform bambi watchers back into sure 'nuff deer slayers!
dave
Topic: Venison swiss steak in sour cream (Read 1161 times)
