1 ½ Lbs. Venison steak
½ C. white vinegar
Flour
Butter
1 C. onion, chopped
2 cloves garlic, minced
½ Lb. Mushrooms, sliced
1 C. beef broth
1 tsp. Worcestershire sauce
1 tsp. soy sauce
Salt to taste
1 C. sour cream

Soak venison in vinegar overnight.

Remove all fat and tendons and cut in ¾ inch strips. Roll in flour and brown in butter. Remove meat and sauté onion, garlic and mushrooms in butter until onion is tender. Add meat, broth, Worcestershire sauce, soy sauce and salt to taste. Cover and simmer 45 minutes to an hour. Add sour cream and heat through.

Serve over cooked egg noodles or rice.