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1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 c. butter or margarine
1 1/2 lb. cubed venison
1 garlic clove, minced
2 Tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 lb. fresh or 1 (8 oz.) can
mushrooms (optional)
1 can undiluted cream of
chicken soup
1 c. sour cream
parsley, chives or dill

Saute onion and celery in melted butter or margarine in
a frying pan until soft, but not brown. Stir in venison cubes,
garlic, flour, salt, pepper, paprika and mushrooms. Saute
mixture for 5 minutes. Add soup. Simmer uncovered for 20
minutes. Thin with water as desired. Cover and simmer about 1
hour. Stir in sour cream and sprinkle with parsley, chives or
dill. Heat. Serve on rice, noodles, toast or potatoes.
Serves 4.
Variation: Use ground venison. Simmer only 20 minutes
covered before adding sour cream.

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