Title: Venison Paprika
Category: Game and Wild Birds
Cuisine: American
Servings: 8 to 10
DAY BEFORE SERVING:
Trim any excess fat from meat. In large bowl, for marinade, pour cider over meat. Cover and refrigerate, turning meat occasionally.
ABOUT 3 HOURS BEFORE SERVING:
Drain meat well, reserving cider. On waxed paper, coat meat on all sides with about 1/4 cup flour. In Dutch oven over medium heat, in hot butter or margarine, cook meat until browned on all sides. Add reserved cider; stir in paprika; heat to boiling. Reduce heat to low; cover and cook about 2 hours or until meat is fork-tender. Remove meat to warm platter. Measure liquid in Dutch oven; if necessary, add enough to make 1.5 cups.
In cup, blend 1 tablespoon flour and 1/4 cup water until smooth; gradually stir into liquid in Dutch oven and cook over medium heat, stirring constantly, until mixture is thickened. Stir in sour cream and heat through. (Do not boil.) Spoon over meat; garnish with parsley. Serve with noodles.