Venison Sauté with Vegetables

2 lbs venison steaks or cutlets
½ tsp salt
2 tbsp cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrots
1 ½ cups water
1 bay leaf
Salt and pepper to taste
3 tbsp margarine
3 tbsp flour
1 cup sour cream
fresh parsley

Brown venison in oil on both sides in heavy skillet. Remove to shallow 3 quart casserole. Add onion, garlic, celery and carrots to skillet and sauté 2 min. Add water, salt, pepper and bay leaf and pour over venison. Bake at 350º for 30 min. Remove from oven. Drain off broth and reserve. In saucepan, melt margarine. Add flour and cook 2 minutes, stirring until smooth and bubbly. Slowly add broth and cook, stirring, until thickened. Stir in sour cream. Pour over venison and vegetables. Garnish with parsley. Serves 6.

Laura