Venison Casserole

Name: Venison Casserole
Ingredients: 2 or 3 lb. deer meat; 1 tsp. salt (not necessary if you use salt pork); 1/4 tsp. black pepper; 1/2 tsp. m.s.g.; 2 bay leaves; 1/2 tsp. rosemary (increase if you use the loaves); 2 to 3 c. milk; 1/4 lb. salt pork; 1 Tbsp. salad oil; 2 Tbsp. butter or margarine; 1/2 c. flour; 1 Tbsp. paprika; 2 onions, thinly sliced; 2 c. consomme; 2 c. red wine; 1/2 c. sour cream; juice of 1/2 lemon

17 ingredients

6 steps

Ingredients

2 or 3 lb. deer meat
1 tsp. salt (not necessary if you use salt pork)
1/4 tsp. black pepper
1/2 tsp. m.s.g.
2 bay leaves
1/2 tsp. rosemary (increase if you use the loaves)
2 to 3 c. milk
1/4 lb. salt pork
1 Tbsp. salad oil
2 Tbsp. butter or margarine
1/2 c. flour
1 Tbsp. paprika
2 onions, thinly sliced
2 c. consomme
2 c. red wine
1/2 c. sour cream
juice of 1/2 lemon

Directions

1

To cook, brown in heavy pan in fat from 1/4 pound of salt pork, salad oil and butter or margarine after dredging meat in flour and paprika.
2

Brown on high heat.
3

Remove from fat; add thinly sliced onions.
4

Stir onions until lightly browned.
5

Add consomme and red wine; bring to boil.
6

Add meat; cover and simmer over low heat 1 to 2 hours, or until meat is tender.