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Ted Nugent's Venison Stroganoff

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“From the Kill It & Grill It cookbook!”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add butter to a largeskillet and brown the venison and mushrooms quickly.
  2. Stir in sherry and water.
  3. Add the onion soup mix, garlic salt, curry powder and bouillon cube.
  4. Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
  5. Just before serving add sour cream, heat through and serve.
  6. Serve it over rice or egg noodles.

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