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Ground Venison Stroganoff Recipe

1 pound
1/2 cup
1/2 cup
1 clove
1 teaspoon
1/4 teaspoon
1/4 teaspoon
1 pound
1 can
1/2 cup
1 cup
1 tablespoon
ground venison
onion, chopped
celery, sliced thin
garlic, minced
ground black pepper
fresh mushrooms, sliced
cream of mushroom soup
dairy sour cream

Recipe Pan Type: large skillet

Venison Stroganoff Directions

In a large skillet brown the ground venison meat, onions, celery and garlic until ground venison is no longer pink in the middle.
Drain off excess fat and return to heat.
Add the salt, black pepper and sliced mushrooms to the venison meat mixture. Cook until mushrooms are tender.
Add undiluted soup and water, then cook over medium heat for 10 minutes uncovered.
Cover and simmer for 15 minutes longer.
Stir in sour cream and heat through.
Transfer venison stroganoff to a nice looking serving dish and garnish with chopped parsley.
Serve this venison stroganoff recipe over hot cooked rice or noodles.

Recipe Serves: about 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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