Venison Cutlets with Sour Cream

Venison Cutlets with Sour Cream

~ 2 lb's venison steaks
~ flour
~ salt & pepper
~ 2 tbsp butter
~ 1/2 cup sour cream
~ celery salt
~ worcestershire sauce
~ 1 bay leaf

Cut steaks into individual cutlets. Roll in flour seasoned with salt and pepper.

Melt the butter in a heavy skillet. Fry the cutlets on both sides over medium heat until browned.

Pour the sour cream over the cutlets and season with salt & pepper, worcestershire sauce, celery salt and the bay leaf.

Cover and cook about 1 hour over low heat until tender.

Serve and Enjoy!