3 tbsp. butter
1/2 c. onion, chopped
1 sm. clove garlic, minced
1/4 c. flour
1 tsp. salt
1/2 tsp. dill weed
1 can condensed beef broth
1 can sliced mushrooms
2 c. venison, cooked
1 c. plain yogurt, room temperature

Saute onion and garlic in butter in large skillet until onion is tender. Stir in flour, salt and dill weed. Remove from heat. Gradually stir in beef broth and mushrooms with liquid. Cook over medium heat, stirring constantly until thickened. Add venison, heat over low heat 5 to 10 minutes. Stir in yogurt and heat to serving temperature (do not boil). Serve over rice or noodles.

Makes four to six servings.