Venison Stroganoff
1 lb fresh mushrooms 3/4 cup butter, divided 1 1/2 lb venison, cubed 2 tbsp flour 2 cups beef bouillon 1 tsp dry mustard 2 cups pale dry sherry 1 lg onion, sliced 2/3 cup sour cream Saute mushrooms in 1/4 cup butter until tender. Set aside. Add at least 1 tbsp butter to pan. Add venison and brown. Set aside. If little butter remains, add 2 tbsp butter and sprinkle in 2 tbsp flour. Combine all ingredients except sour cream. Simmer on low for 25 minutes. About 5 minutes before serving, add sour cream and blend well.
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