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Venison Mushroom Cream Stew
3 lbs. diced venison. Then marinate overnight in buttermilk with meat tenderizer if this is an old animal and wash thoroughly
Brown the venison pieces and the onions in the pot. Add stock and seasonings and roast till tender. At the end, add the sour cream but so not boil.
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3 tbsp. olive oil or bacon fat
1 pint heavy cream
1 qt. meat stock
2 onions diced
1/2 tsp. thyme
>garlic to taste
1/2 tsp. sage
1/4 tsp. pepper and salt
1/2 box mushrooms, sliced
One half tsp. msg
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