Venison Stroganoff

• 1 pound fresh mushrooms, sliced
• 2 tbsp butter
• 1.5 pounds venison steak, cut in thin strips (backstrap, round or any lean cut is fine)
• 1 clove garlic crushed (or 1/2 tsp powder)
• 1 large onion sliced
• 1 can cream of mushroom soup (10.5 oz) with a cup of water (can substitute cream of chicken)
• 1/2 tsp brown gravy sauce OR 2 beef bouillon cubes
• 1-2 cups of sour cream

1. Sauté mushrooms in butter until lightly browned. Remove from pan.
2. In same pan, cook venison, onions and garlic until meat is browned. Remove from pan.
3. Add soup to pan with 1/2 can water, Scrape pan to mix drippings, add the gravy sauce or bouillon.
4. Return all ingredients to the pan and simmer for 30-60 min, until meat is very tender.
5. Just before serving add sour cream to create a light brown gravy of desired thickness.
6. Heat thoroughly and serve over noodles.

This recipe is from WPR host Larry Meiller.