Preparation:
- In a large non-stick skillet brown venison in oil over medium to high heat
- Remove meat, and saute chopped onion at medium heat until soft
- Add green beans, soup and paprika and stir. Heat just to a boil.
- Stir in sour crean and venison. Lower heat, cover and sunner 10 minutes or until cooked through.
- Serve 1/4 of stroganoff with 4 oz. of cooked brown rice or whole wheat angel hair past.
|
