Ingredients2 h 40 m servings 266
- Preheat oven to 350 degrees F (175 degrees C).
- Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
- Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
- Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Per Serving: 266 calories; 13.9 9.2 26.1 98 632 Full nutrition
ReviewsRead all reviews 8
This was fabulous! I really liked it, it was so quick and easy. I used the crockpot because I had a pie in the oven and it turned out wonderful. I did not have an onion on hand so I used some dr...
My husband is the venison eater in the family and he said it was very good. I served it with brown rice and it was a very hearty winter meal. I used the oven method for cooking and followed th...
Pretty good use for venison. Reduces the gamey flavor. I used 1/2 the amount of oil & 1/2 the sour cream (also light sour cream) to cut the calories down even further, and I cooked it in my cr...
I thought this was reeally good. My venison was tough, so next time I will tenderize it first. But other than that it was delicious.
This was delicious! I made the following variations to the recipe: I dredged the meat in almond flour instead of white flour before browning in half olive oil, half butter I forgot to get a can...
This was fantastic. So quick and easy. Every time I make it someone asks me for the recipe! I do use less tomato sauce than here, and a few more herbs, and I also added finely diced carrots t...
Delicious. I made a few changes, I used olive oil, diced tomatoes, and put everything in a slow cooker for about 2.5 hours - turned out great.