Venison Stroganoff

Directions

1. 1
   Cut venison into bite-size pieces.
2. 2
   Coat thoroughly with flour seasoned with salt and pepper.
3. 3
   Brown coated venison in butter with minced garlic and onions, over medium heat.
4. 4
   Add sliced mushrooms. (Two small cans of sliced mushrooms may be substituted.)
5. 5
   Drain excess butter.
6. 6
   Add lemon juice, Burgundy, consomme and a dash of salt and pepper.
7. 7
   Simmer for 15 minutes.
8. 8
   Add sour cream.
9. 9
   Cover and cook slowly on extremely low heat for 15 minutes.
10. 10
    Ladle over cooked noodles or swamp.