Whoops, meant evaporated milk! I gave this recipe to a young lady for a game dinner last week at the University of Tennessee and she pointed out the error of my ways (not the first time a woman has done that)
Venison stroganoff
VENISON STROGANOFF
-(6) forelegs (or 2-shanks and 2-forelegs)
-dust all over with Lawrys seasoned salt, coarse black pepper and flour
-in a roasting pan on the stove, brown all over in bacon grease or oil
*add -(4) celery stalks
-(2) onions quartered
-(6) cloves of garlic, crushed
-(1 handful) baby carrots
-(1 tsp) fresh thyme
-(~ 4 cups) water (enough to almost cover, or 1c red wine and water)
-into a 300* oven covered for ~ 2 to 2½ hours until loose on the bone
-cool overnight, scrape off fat and discard, cut meat into ~3/8” slices straight into the bone, warm to liquefy stock and strain (reserve)
-in a large skillet
-(2 lb) small white mushrooms halved
-(2or3) sweet onions sliced ~3/8 thick
-(1/2) stick of butter
* sauté until onions are translucent and slightly browned
-in a large pan
-(1) stick of butter, wisk in ~ an equal amount of flour and cook slightly to make a light roux
*wisk in -(1) cup of stock (or more, should be thick, but not too)
-(1) large can of condensed milk
-(1pt) sour cream
*add in meat, mushrooms and onions, check seasoning, warm through, fresh parsley on top and a grind of black pepper, serve over flat egg noodles
-YUMMMMM!-
-(6) forelegs (or 2-shanks and 2-forelegs)
-dust all over with Lawrys seasoned salt, coarse black pepper and flour
-in a roasting pan on the stove, brown all over in bacon grease or oil
*add -(4) celery stalks
-(2) onions quartered
-(6) cloves of garlic, crushed
-(1 handful) baby carrots
-(1 tsp) fresh thyme
-(~ 4 cups) water (enough to almost cover, or 1c red wine and water)
-into a 300* oven covered for ~ 2 to 2½ hours until loose on the bone
-cool overnight, scrape off fat and discard, cut meat into ~3/8” slices straight into the bone, warm to liquefy stock and strain (reserve)
-in a large skillet
-(2 lb) small white mushrooms halved
-(2or3) sweet onions sliced ~3/8 thick
-(1/2) stick of butter
* sauté until onions are translucent and slightly browned
-in a large pan
-(1) stick of butter, wisk in ~ an equal amount of flour and cook slightly to make a light roux
*wisk in -(1) cup of stock (or more, should be thick, but not too)
-(1) large can of condensed milk
-(1pt) sour cream
*add in meat, mushrooms and onions, check seasoning, warm through, fresh parsley on top and a grind of black pepper, serve over flat egg noodles
-YUMMMMM!-
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