Venison stroganoff

Ingredients

- 1 pound venison, cut into 1-2 inch strips

- 1 pound onions, sliced

- 1 pound mushroom, sliced or quartered

- 3-4 bay leaves

- 1 quart of beef stock ( ½ cup of demi-glace with 3½ cups of water)

- 2 cups of sour cream

- ¼ cup of chopped garlic

- salt, pepper, garlic powder to taste

- Oil olive, as needed

Brown venison (with olive oil) in a stock pot and remove when completely browned. Add onions and mushrooms and sauté for 5-8 minutes until the onions are lightly browned. Add garlic, bay leaves and season the mixture. Add venison and beef stock, simmer for about 10-15 minutes. Add sour cream and stir until the sour cream is completely incorporated. Ladle mixture over noodles of your choosing.