2 lbs. venison steak
2 tbsp. Olive oil
Salt and fresh ground pepper
garlic powder to taste
1 cup sour cream
2 tbsp. sherry

Wash steaks thoroughly, Sprinkle salt and pepper over steaks and saute in olive oil. When nicely brown, remove from pan and reserve. Add garlic and sherry to deglaze pan. Add sour cream over cutlets and stir to make a sauce.

Pour sauce over steaks and serve. Serves 6-8.

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