08/29/2006 — 1 cup minced onion
2 quarts canned venison
1 clove garlic
1 8-ounce can mushrooms
2 tablespoons butter
1 can cream of mushroom soup
2 tablespoons flour
1 cup sour cream
2 teaspoons salt
2 tablespoons parsley
1 teaspoon pepper
Saute onion and garlic in butter. Drain the liquid from the canned venison and place the venison cubes in the sauteed onion and garlic and brown. Add flour, salt, pepper and mushrooms.
Cook 5 minutes. Add soup (no water). Simmer 10 minutes. Stir in sour cream and sprinkle on parsley.
Serve on top of cooked noodles. Recipe can easily be doubled.
"I can the cubed venison in a beef bullion broth. You can use the venison in soups, stew, etc.
"My favorite recipe is adapted from my mother's recipe for beef stroganoff.
"For canning, I cut the venison into cubes and partially cook it in a broth of water and beef bullion cubes.
"I fill quart jars up to an inch from the top with meat and broth. I pressure can the meat according to the canner instructions."
Robin Peterson of Boise, whose family of five hunts deer