CK’s Spicy Venison in Tomato Bisque Sauce
(servings for 4)
4 - Tablespoons bacon grease 2 - pounds thinly sliced venison
1 - Large onion chopped 1 - cup beef stock
3 - cloves garlic chopped 1 - (14.5 ounce) can diced tomatoes with
¾ - teaspoon salt green chilies
1 - teaspoon crushed red pepper flakes 3 - Tablespoons flour
3 - Tablespoons smoked or Hungarian Paprika 1 - (8 ounce) container of sour cream
Heat 2 tablespoon bacon grease in large skillet over medium heat. Add onion , garlic, salt, red pepper flakes and paprika. Stir until onions are translucent. In another pan with 2 tablespoons bacon grease sauté venison just until juices run clear, drain and add to onion mixture and beef stock and cook over medium heat for about 1 hour, adding more stock if necessary.
Stir in tomatoes reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended then slowly and mixture to venison, stirring constantly. Cook until thick. Serve over egg noodles.