CK’s Spicy Venison in Tomato Bisque Sauce

(servings for 4)

4 - Tablespoons bacon grease                                             2 - pounds thinly sliced venison

1 - Large onion chopped                                                       1 - cup beef stock

3 - cloves garlic chopped                                                      1 - (14.5 ounce) can diced tomatoes with

¾ - teaspoon salt                                                                        green chilies

1 - teaspoon crushed red pepper flakes                               3 - Tablespoons flour                     

3 - Tablespoons smoked or Hungarian Paprika                    1 - (8 ounce) container of sour cream

Directions:

Heat 2 tablespoon bacon grease in large skillet over medium heat. Add onion , garlic,  salt, red pepper flakes and paprika. Stir until onions are translucent. In another pan with 2 tablespoons bacon grease sauté venison just until juices run clear, drain and add to onion mixture and beef stock and cook over medium heat for about 1 hour, adding more stock if necessary.

Stir in tomatoes reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended then slowly and mixture to venison, stirring constantly. Cook until thick.  Serve over egg noodles.