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Ingredientes
- 1Â 1/2 lb Venison
- 1 x Marinade recipe for game
- Â Â All-purpose flour
- 1/4 c. Vegetable shortening
- 1 can Mushrooms 6oz
- 1 x Onion, finely minced
- 1 x Garlic clove, pressed
- 1 can Cream of tomato soup
- 1/4 tsp Warm sauce
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp Salt
- 1Â 1/2 c. Lowfat sour cream
Direcciones
- Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hrs, turning occasionally. Drain off marinade. Dredge venison with flour; brown in the warm shortening in iron skillet. Drain mushrooms and reserve liquid. Add in onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, warm sauce, Worcestershire sauce, and salt; stir into venison mix. Simmer 1 hour and stir occasionally. Stir in lowfat sour cream just before serving; heat through but don't boil. Serve over rice or possibly mashed potatoes. One-quarter lb. fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 203 | 62% |
| Total Fat 23.01g | 29% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 2.86g | |
| Cholesterol 50mg | 17% |
| Sodium 376mg | 16% |
| Potassium 166mg | 5% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.55g | 2% |
| Protein 26.25g | 42% |
