Venison Stroganoff

Photo: flickr user FotoosVanRobin

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon freshly ground black pepper

2 lbs. boneless venison, all visible fat removed, cut into bite-size pieces

2 tablespoons acceptable vegetable oil

1 lg. onion, sliced ¼-inch thick

1 3/4 cups homemade beef stock

1/4 cup dry sherry

1 pound fresh mushrooms, thickly sliced

1 (12 oz.) pkg. macaroni

1 cup sour cream

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/4 teaspoon salt

Preparation

In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.

While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.

Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.