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Categories:
lean venison all-purpose canola oil mushrooms onion tomato sauce garlic salt pepper Worcestershire sauce sour cream
Viewed: 38 - Published at: 8 years agoIngredients
- 2 pounds cubed lean venison
- 3 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 1 (8 ounce) package sliced mushrooms
- 1 onion, diced
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) container sour cream
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
- Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
- Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
