DEER MEAT STROGANOFF

1/2 TENDERLOIN BACKSTRAP CUT INTO 2" X 1/2" STRIPS
2 CANS CREAM OF MUSHROOM SOUP. YOU KNOW WHAT KIND
1 CAN CREAM OF CHICKEN SOUP . 8 oz SOUR CREAM

NONE OF THAT LOW FAT STUFF, "NO"

6 CUPS COOKED EGG NOODLES EXTRA WIDE. (EGG NOODLES ARE DONE WHEN THAY STICK TO THE BACK SPLASH WHEN THROWN.

SALT AND PEPPER DEER MEAT, NOW ROLL IN FLOUR
HEAT SOME WESSON VEGETABLE OIL IN A FRY PAN TO ABOUT 350 deg. AND COOK TILL GOLDEN BROWN. DO NOT OVER COOK. APPROXIMATELY 2 TO 3 MIN.
DRAIN ON PAPER TOWEL.

PUT THE SOUP IN A POT ON THE STOVE SET LOW TO MED HEAT, NOW ADD THE COOKED DEER MEAT. MIX TOGETHER AND COVER THE POT. LET THIS SIMMER FOR ABOUT 20 TO 30 MIN.

TURN OFF THE HEAT BEFORE YOU ADD THE SOUR CREAM THEN ADD AND MIX WELL.
ADD A LITTLE WATER IF IT NEEDS IT. DO NOT BOIL! AFTER ADDING SOUR CREAM!

SERVE THIS OVER THE EGG NOODLES WITH FRENCH BREAD
AND A COLD GLASS OF WINE. ( OR ICE TEA ).

IF YOU WANT YOU CAN USE ROUND STEAK, IF YOU DON'T HAVE DEER MEAT.

IF YOU LIKE THE RECIPE, EMAIL ME AND LET ME KNOW AT JIMMY@MODERN-POOLS.COM

TIP! NEVER SERVE THIS DURING DEER SEASON, ALWAYS AFTER, AND NOT JUST BEFORE. ALWAYS KEEP THEM WANTING MORE.