Venison Curry
2 lbs. Venison roast, steak of filet marinated till tender in buttermilk and tenderizer
1 can golden mushroom soup
Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to
coat. Saute venison quickly, remove from pan. Add bell
pepper and onions; cook until tender. Return venison to
pan. Add mushroom soup, water, soy sauce, and hot sauce. Stir to mix thoroughly;
cover with a lid and simmer until tender, Serve with chutney and wild rice.
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1 soup can water
1 med. bell pepper, chopped
1 tbsp. Curry powder
2 tbsp. Bacon fat
1 tbsp. soy sauce
1 large onion, chopped
Salt and pepper

