1/4 cup flour
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. venison steak, cut into 1 inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 tsp. crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 oz. ribbed egg noodles

Combine flour, salt and pepper in plastic bag, add venison, seal and shake to coat evenly. Heat oil in heavy bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly. Add mushrooms and onion. Sauté until onions are tender. Stir in tomato juice, oregano and bay leaf. Simmer for 25 minutes or until venison is tender. Add celery and sour cream, simmer, covered for 15 minutes. Meanwhile cook noodles according to package directions. Serve venison over noodles.