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Venison Steak au Poire in Sour Cream Sauce
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Cut steaks thin and marinate Steaks in Buttermilk. Add tenderizer if the steaks are from an old deer.

2 lbs. venison steak
2 tbsp. Olive oil
Salt and fresh ground pepper
garlic powder to taste
1 cup sour cream
2 tbsp. sherry

Marinate steaks in buttermilk and tenderizer for 3 hours.

Wash steaks thoroughly, Sprinkle salt and cover with pepper steaks and warm very gently in olive oil. When warm, remove from pan and reserve. Add garlic and sherry to deglaze pan. Add sour cream and stir to make a sauce.

When warm pour sauce over steaks and serve. Serves 6-8.

Do NOT over cook as this will toughen meat

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