Venison Bourguignon

Venison Bourguignon
Ingredients:
Directions:
Heat the oil in a skillet over medium heat. Add the venison and cook until it is well browned. Add the onions, garlic, parsley and mushrooms. Cook until the mushrooms are tender. Remove the venison mixture from the skillet. Stir the bouillon, water and wine in the skillet. Heat to boil. Reduce the heat to medium. Add the sour cream and flour in a small bowl. Add the flour mixture to the skillet. Cook and stir until the mixture boils and thickens. Return everything to the pot and cook until hot. Serve over noodles.
Verónica this stroiganoff look yummy!! gloria
Wonderful use of the venison. Such a tasty dish.
Lovely idea to use venison. Can’t beat a stroganoff to pack a flavour punch!
One of my favorite venison comfort foods…takes me back to my childhood (mom always used beef, but I actually like it better with venison)
Loved the recipe! (and your blog! interesting concept!)
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