1 lb Venison
¼ cup flour
1 tsp salt
1 tsp black pepper
1 tsp coriander
1 Tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup mushrooms, thinly sliced
2 garlic cloves, minced
1 ½ cup Beef stock
1 ¼ sour cream, low fat works if you are watching calories
2 green onions sliced
Salt and pepper to taste
The juice from half a lemon
- Thinly cut venison across the grain into bite size pieces
- Mix flour, salt, black pepper, coriander together and lightly coat venison in flour mixture
- Put olive oil into large skillet over high heat, sear for 1-2 minutes only
- Turn heat down to med-high and add onion, celery and mushrooms sweat in pan while stirring for 1-2 minutes
- Add garlic for 1 minute
- Add beef stock cover and simmer for 30 minutes if using a tender cut of meat. If the meat is tough simmer for 1-2 hours
- Take mixture off the heat and add sour cream, black pepper, green onions and the juice of half a lemon
- Stir until well blended, you can warm very slightly over heat but don’t cook it too much
- Serve over rice or wide noodles
Serves 4
