Venison With Sour Cream

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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1 or 2 pounds venison, cut in 1" cubes

1 teaspoon caraway seed

2 cubes bouillon

2 cups hot water

1 onion, chopped fine

juice of one-hald lemon

2 cups sour cream

1/4 cup (one stick) butter or cooking oil

flour, salt and pepper

garlic and onion powder, to taste

Instructions: Dissolve bouillon in water. Set aside.

Brown meat cubes in butter or oil. Season. Dredge in flour.

Add caraway, onion, lemon juice, cream and bouillon to skillet along with the meat.

Cook one and on half hours in a heavy skillet.

Serve on toast.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Serves: 6

Food Exchanges: