- 1 1/2 lb venison strips, seasoned with tenderizor
- 2 cups beef broth
- 1/2 cup flour
- 12 oz mushrooms, sliced
- 1/2 cup sour cream
- Preheat oven to 350 degrees.
- Combine all ingredients except sour cream in a 2 1/2 qt baking dish and bake for 2 to 2 1/5 hours, stirring every 30 minutes.
- Right before serving, stir in the sour cream. We serve this over egg noodles or brown rice.
**I have made this gluten and lactose free, by replacing the flour with a rice blend all purpose flour and instead of the sour cream I added my homemade yogurt (made with 2% milk but lactose free, because I ferment it for over 24 hours which is SCD yogurt). I only used about 1/4 cup of yogurt. It was GREAT!