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  Friday December 19th, 2014    

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Venison Stroganoff (12/21/2003)
by Kris Winkleman

To make the stroganoff, melt two tablespoons of butter in a large skillet and add:

2 pounds venison steak, cubed

1 medium onion, diced

8 ounces of mushrooms, sliced

1 clove of garlic, minced

When the meat is browned, set it aside. In another skillet, combine and bring to a boil:

2 cups of milk

1 envelope of onion soup mix

Thicken by adding small amounts of roux. Reduce the heat and stir in the meat mixture and a cup of sour cream.

Pour over egg noodles and serve.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471 

 

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