Venison Steak in Sour Cream


2 lbs. of venison sirloin
1/4 cup of bacon fat
1 garlic clove
1/4 cup onions – minced
2 cups water
1 cup apple juice
1 bay leaf
10 peppercorns
1 tablespoon of butter
4 tablespoons of flour
3/4 cup sour cream
Salt – to taste


Large skillet
2 QT casserole

Cooking Directions

Cut venison into 2″ pieces. Mince garlic. In the skillet, melt bacon fat and add garlic and venison. Brown venison on all sides – make sure not to burn the garlic. Once the meat is browned place in the casserole.

Place minced onions in the skillet and sweat for approximately 2 minutes until translucent. Add water, apple juice, bay leaf, peppercorns and salt. Scrap the skillet to get all the meat drippings. Pour the mixture over the venison in the casserole. Bake in an over for 30-60 minutes at 325 degrees until tender.

Melt butter in skillet, stir in flour making sure to remove any lumps. Add sour cream and cook over low heat for 5 minutes. Pour over venison – serve