• 2 pounds vension
  • 1/2 cup fat
  • 1 clove garlic
  • 1 cup diced celery
  • ¼ cup minced onion
  • l bay leaf
  • 4 tablespoons butter
  • 1 cup diced carrots
  • 2 cups water
  • 1 teaspoon salt
  • 4 tablespoons flour
  • 1 cup sour cream
  • Directions

    Cut venison in pieces. Melt fat in heavy frying pan. Add meat and garlic. Brown on all sides and arrange in oven-serving dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water. Pour over meat. Bake in slow oven (250 degrees) until meat is tender (2 to 3 hours). Drain and reserve the liquid. Melt butter in frying pan and stir in flour. Add water that the meat was cooked in and boil until thick. Add sour cream and more salt if necessary. Pour over meat and vegetables. Serve with buttered noodles and currant jelly.

    Serves 4 to 6

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