Instructions: Marinate venison in red wine overnight. Wash meat in clean water & dry with paper towels. Cut meat in pieces. Melt shortening in skillet, add meat & garlic. Brown on all sides. Remove meat & set aside. Put all vegetables in remaining fat & cook for 5 minutes. Return meat to pan & add salt, pepper & water to skillet. Bake in slow oven (350 degrees) until meat is tender.

Melt butter in a clean skillet & stir in flour. Add water in which the meat was cooked & boil mixture until thick. Add sour cream & season to taste with salt & pepper. Pour gravy mixture over meat & vegetables. Serve with buttered noodles.

Serves 8-10.

TIME INCLUDES MARINATING TIME

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