Venison Stroganoff

Submitted By: “Coosa” Carol Donaldson
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Ready In: 50 Minutes
Servings: 4-6
“When we invited folks to send their favorite at-home recipe for us to convert into a lightweight, easy-to-handle trail version,
Appalachian Trail addict ‘Coosa’ Carol Donaldson of Blairsville, Georgia, tooks us up on the offer.”
INGREDIENTS:
1/3 pound jerky, chopped into tiny pieces
1 1/2 tablespoons onion flakes
1 tablespoon paprika
4 tablespoons dried mushrooms
1 1/2 teaspoons tomato powder
2 cups instant cream of mushroom soup
1/2 cup instant potatoes
1 1/2 teaspoons dried parsley
3/4 cup powdered sour cream
3 3/4 cups water
DIRECTIONS:
1. While still at home, place the jerky, onion flakes, paprika, mushrooms, tomato powder, soup and instant potatoes in a zip lock bag.
Place parsley and sour cream powder in a separate zip lock bag.
2. At the campsite, pour the contents of the jerky bag into a pot and add the water. Bring to a boil, then simmer 15 minutes, stirring
occasionally. Add more water if needed.
3. Stir in the contents of the sour cream bag and heat, but do not boil, the mixture.
4. Serve over noodles or rice.