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Venison Cutlets in Sour Cream


2 lbs. venison steak
Salt and pepper
2 tbsp. butter
1/2 cup sour cream
Worcestershire sauce
Celery Salt
Bay leaf

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire, celery salt, and bay leaf. Cover skillet and cook about an hour over low heat until tender. Serves 6-8.


Venison Vegetable Pot Pie - Broiled Venison Steak - Chili Con Carne - Venison Stew - Venison Roast - Fillet of Venison - Venison Meat Loaf Venison Cutlets in Sour Cream - Stuffed Venison Steak - Venison Swiss Steak - Country Fried Venison Steak - Venison Sausage - Hot Venison Sausage - Venison Chili - Venison Meat Balls