Page 39 - Herman Family Cook Book

Ingredients:
• 3 pounds venison steaks or chops
• 1/2 cup vinegar
• 1/4 teaspoon pepper
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 cups water
• 1 teaspoon pickling spice
• 1 large onion, sliced
• 1/2 cup sour cream
• 1 can beef broth if sauce is thick
Larry & Kay’s
Czech venison svickova
Make marinade. In saucepan bring to boil vinegar, pepper, salt, sugar, water, pickling spice, and onion. Cool.
Put pounded/tenderized venison
in glass bowl. Cover with the cooled mari- nade. Marinate in refrigerator overnight. Next day, remove venison from marinade. Dry and dredge in seasoned flour. Brown in 2 tablespoons of hot oil. Strain marinade to remove onion and spices
and pour over venison in crockpot for about 8 hours. After a few hours remove venison and blend sauce to smooth vs lumpy sauce. Return venison to the crockpot for the rest of the cooking
time. If sauce becomes thick (from the flour used in browning process) add 1 can of beef broth.
Before serving add sour cream and continue to warm (do not boil).
Serve over dumplings, gnocchi, or wide noodles.
Sides: Rohleke or other bread/buns, vegetables, and fruit.
In Czech:
Jelen = deer Zverina = venison
Larry & Kay