Venison With Sour Cream Recipe
Ingredients
| Venison | 2 Pound | |
| Fat | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 1⁄2 Cup (8 tbs), minced | |
| Carrots | 1 Cup (16 tbs), diced | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| Bay leaf | 1 | |
| Water | 2 Cup (32 tbs) | |
| Butter | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| Sour cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2697 Calories from Fat 1536
% Daily Value*
Total Fat 173 g265.8%
Saturated Fat 79.1 g395.6%
Trans Fat 0 g
Cholesterol 457.2 mg152.4%
Sodium 2362.2 mg98.4%
Total Carbohydrates 81 g26.9%
Dietary Fiber 9 g36.1%
Sugars 20.1 g
Protein 210 g420%
Vitamin A 496.2% Vitamin C 35.5%
Calcium 46.7% Iron 171.2%
*Based on a 2000 Calorie diet
Directions
Add meat and garlic.
Brown on all sides and arrange in dish.
Put vegetables in remaining fat; cook for 2 minutes.
Add salt, pepper, bay leaf and water; pour over meat.
Bake at 325 degrees until meat is tender.
Melt butter in frying pan and stir in flour, add water that meat was cooked in; boil until thick.
Add sour cream.
Pour over meat and vegetables.
Serve with buttered noodles.
Chef
