GROUND VENISON STROGANOFF
1 pound ground venison
1 medium onion, chopped
1 8-ounce can mushrooms, drained
1 can (10 ½ ounces) cream of chicken soup
½ pint sour cream
2 tablespoons parsley
Brown venison and onion and add mushrooms, soup, salt, and pepper. Simmer 10 minutes. Stir in sour cream and parsley and heat through. Do not boil. Serve over pasta or rice. Serves four.