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Venison Strogonoff
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2 lbs. Venison roast, steak of filet marinated in buttermilk and tenderizer
2 tbsp. Bacon fat
1 large onion, chopped
Flour to coat meat
Salt and pepper
One half pt. sour cream
One cup bechamel sauce*
1 tsp. garlic powder

Bechamel Sauce
4 tbsp. Flour
3 tbsp. Butter
one and one half cups of milk
Salt, pepper and Accent

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender. Serve over rice.

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