Venison Cutlets with Sour Cream
Ingredients
- 2 lb's venison steaks
- flour
- salt & pepper
- 2 tbsp butter
- 1/2 cup sour cream
- celery salt
- worcestershire sauce
- 1 bay leaf
Instructions
Cut steaks into individual cutlets. Roll in flour seasoned with salt and pepper.
Melt the butter in a heavy skillet. Fry the cutlets on both sides over medium heat until browned.
Pour the sour cream over the cutlets and season with salt & pepper, worcestershire sauce, celery salt and the bay leaf.
Cover and cook about 1 hour over low heat until tender.
Serve and Enjoy!
Venison Cutlets with Sour Cream