Braised Venison with Sour Cream Gravy

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5.0 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 1 hr 30 mins

Braised Venison with Sour Cream Gravy

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Drain off fat. Add tomato juice, onion, carrot, and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender. Transfer meat to a platter. Keep warm.
  2. For gravy, measure vegetable mixture; skim fat. If necessary, add enough water to vegetable mixture to equal 2 cups. Return to Dutch oven. Stir flour into sour cream. Stir into vegetable mixture in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season to taste with salt and pepper. Serve gravy with meat and, if desired, noodles or mashed potatoes.
  3. Makes 6 to 8 servings

From the Test Kitchen

Slow cooker directions:

Trim fat from meat and brown as above.. Place onion and carrot in a 3-1/2- or 4-quart slow cooker. Cut meat to fit in cooker; place on top of vegetables. Combine tomato juice and bouillon granules. Add to cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a serving platter; keep warm. Prepare gravy in a saucepan on the range top as in step 2. Serve as above.

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Nutrition Facts (Braised Venison with Sour Cream Gravy)

  • Per serving:
  • 211 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 98 mg chol. ,
  • 463 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 26 g pro.
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