VENISON WITH SOUR CREAM Recipe

Cut the venison into 2 inch cubes. Put the venison, garlic, and shortening in a skillet; brown the meat on all sides over MEDIUM heat. Remove the meat and put in a shallow 2 1/2 quart baking dish. Add the celery, onion, and carrots to drippings in the skillet; sauté 2 minutes. Stir in water, salt, pepper, and bay leaf; pour over the venison. Bake at 350° for 30 minutes. Remove from oven; drain, reserving the broth. SAUCE: Combine the butter and flour in a skillet; cook over LOW heat, stirring until smooth. Add the reserved broth; cook until thickened, stirring constantly. Stir in the sour cream. Pour the SAUCE over the venison and vegetables. Garnish with parsley. Serve over noodles. Serves 6-8. NOTE: Sister-in-law Sandra did it again!!! Another FINE dish she shared.