Consome'

2 lbs venison or beef, cut into bite size pieces
2 cans beef consome soup
2 cans water
1 large bell pepper cut into 1 inch pieces
1 large onion cut into 1 inch pieces
worchestershire sauce
salt
pepper
flour
16 oz sour cream
rice


Season meat with salt, pepper, maybe garlic powder before tenderizing with
the end of a glass coke bottle, the spout end works great.

roll in flour. brown.

Add vegetables, worchestershire sauce, soup and water. Simmer on low covered
about 30 minutes. Right before serving add the sour cream and mix well.
Serve over rice.

My family loves this.

Pam


"Steve Calvin" > wrote in message
...
> Jay wrote:
> > I've been given some frozen Venison and am seeking ideas on what to do
with
> > it other than the norm BBQ that we usually use it for.
> > As an aside I remember once having a delicious pasta dish at an Italian
> > restaurant that had Venison and juniper berries - very nice.
> >
> >
> >
> You don't indicate what type of cuts. Burger, steaks, fillet, front
> quarter roast, hind quarter roast?
>
> General rule is use it as you would beef but remember that venison has
> *very* little fat so you need to factor that in. If you're not
> stewing/braising for a stew or pot roast style of dish be very careful
> to *not* over cook it. Err on the rare side.
>
> --
> Steve
>
> Every job is a self-portrait of the person who did it.
> Autograph your work with excellence.
>