Venison Cutlets with Sour Cream - serves 6

2 lbs. venison steak
Salt and pepper
Flour
2 tbsp. butter
1/2 cup sour cream
Worcestershire sauce
Celery Salt
Bay leaf

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat.
When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire, celery salt, and bay leaf. Cover skillet and cook about an hour over low heat until tender.