Venison Stroganoff contributed by Randy Rowley

3 tablespoons butter

1/2 cup chopped onion

1 small clove of garlic, minced

1/4 cup regular all-purpose flour

1 teaspoon salt

1/2 teaspoon dill weed

1 can (10 ounces) condensed beef broth

1 can (2 ounces) sliced mushrooms

2 cups cooked venison (cubed)

1 cup plain yogurt, room temperature

In a large skillet melt butter. Sauté onion and garlic until onion is tender.  Stir in flour, salt and dill weed.  Remove from heat.  Gradually stir in beef broth and mushrooms with liquid.  Cook over medium heat, stirring constantly until thickened.  Add venison.  Heat over low heat 5 to 10 minutes.  Stir in yogurt and heat to serving temperature (do not boil).  Serve over rice or noodles.  Makes four to six servings. If you use noodles, use the large, flat ones.  Cook them in boiling, salted water and drain but don’t rinse.