This is a good recipe in case there is some tough meat on hand. Trim off every bit of fat and cut the meat into 2-inch cubes. Brown deeply among cubes of salt pork and when done remove the surplus fat. Figure on about half a pound of meat per serving. Have ready this barbecue sauce:
� cup cider vinegar
� tsp. Tabasco sauce
� tsp. black pepper
1 minced clove garlic
1 tbsp. Worcestershire
2 tbsp. brown sugar
� cup catsup
� sliced, unpeeled lemon
Salt to taste and simmer for 10 minutes. Put the browned meat in a deep casserole, cover with thin slices of onion, add the barbecue sauce, cover and place in 350� oven for about 1 hour or until meat is tender. Baste frequently with the sauce.
Remove meat to deep, hot platter. Make a rich gravy of the sauce, stirring in sour cream. When this mixture bubbles, decant over the meat and serve.
Aunt Olga's Venison
I tasted this first in the Ole Bull country up in Potter County, Pa. Mrs. Olga Rabild took in a dozen deer hunters every season, charged high prices but served wonderful meals.
Run 2 cups of raw, cut venison shoulder, 2 whole onions, 2 cups diced mushrooms through the coarse blade of a meat grinder. Boil � cup of rice in salted water, drain it and blend with the mixture from the grinder. Season with salt and pepper. Also boil a late head of crisp cabbage in salted water for 5 to 10 minutes. Drain and strip off the soft leaves. The venison mixture should be heaped upon each leaf, which is then folded into an envelope and tied with string.
Now place meat packages in a big, well-buttered baking dish and pour over them a can or more of tomato soup enriched with dried tarragon, a little sweet basil, a pinch of or�gano. Cook in a 350� oven for about an hour. This is an easy way to feed 8-12 hungry people.
Use tender 1-inch cubes of meat from which the fat has been removed, about half a pound per person. Season lightly with salt and pepper, cook in a mixture of equal parts of dry white wine and water until nearly tender. Saut� 4 tablespoons finely diced onion in olive oil until glazed, then add the drained meat and 2 tablespoons (for 4 servings) of curry powder. Mix thoroughly.