Sweet and Sour Venison from NY round up

[blackeyed_susan]

Sweet and Sour Venison

1 envelope onion soup mix
1/4 cup water
1/2 jar (6 ounces) apricot preserves
1/4 cup Catalina or French salad dressing
1/8 cup packed brown sugar
2 1/2 tsp cider vinegar
1 pound venison strips
1/2 tsp salt
1/8 tsp pepper
Hot cooked rice

In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place venison in a 10-inch skillet. Sprinkle with salt and pepper. Pour apricot mixture over the venison. Cover and cook on low for 45 minutes. Also can be baked in the oven on 350 degrees for 45 minutes covered and then another 30-40 minutes uncovered.

Yields 4-6 servings.

[NY911Bowhunter]

Do yourselves a favor...make that a FLavor...and try this stuff!

It is awesome!The best I have ever eated!!!

[blackeyed_susan]

Thanks! I'm glad you enjoyed it so much. In fact that's what were having for dinner tonight.

[NY911Bowhunter]

no fair!!!!!!!!!!!!!!!!!!!!!

[NY911Bowhunter]

thats not right man!!!!!!

Mail me some!

[HuntingInMaine]

Thanks for the recipe, it sounds delicious. I think I am going to throw it in the crock pot for dinner tomorrow.

[blackeyed_susan]

HuntingInMaine,
When you do this in the crockpot take the lid off for the last 30-45 minutes so the sauce thickens up. The first time I did this in the crockpot my sauce didn't thicken up very well. The second time I took the lid off and it worked very well.