Venison Stroganoff
Depending on the cut of meat (I use back strap) coat it in seasoned flour and brown it in butter and/or olive oil (if you use back strap
DON'T over cook it) and set it aside. Saute one yellow onion, five or six cloves of garlic and 3/4lb or so of fresh mushrooms (all sliced). When limp, add three bullion cubes, two cups of water and one package of McCormick stroganoff mix (or your own seasoning) and simmer for about 30 minutes. Stir in one pint of sour cream (or Imo if worried about saturated fat) stir until dissolved, mix in the meat and serve over rice. This recipe will also work with curry or use paprika for Goulash. If you have a "tough" cut of meat, cube it, brown it, put it in enough water to cover it and bring to a boil and simmer for approximately one hour or until tender, then mix it as above. Enjoy!