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2 lbs. venison steak
2 tbsp. sugar
1/2 c. sour cream
Worcestershire sauce
Salt & pepper
Celery salt
Bay leaf


Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire sauce, celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.

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