|GROUND VENISON STROGANOFF AND NOODLES
2 lbs. ground venison, no fat added
3 tablespoons extra virgin olive oil
2 teaspoons salt
1/2 teaspoon freshly ground black peppercorns - to taste
1/2 teaspoon Wild
Bill's Meat Rub
1/4 cup all-purpose
1/4 cup Dry
or Red Wine of your choice
2 cups beef broth (Swanson)
1 can (10 3/4 oz.) Campbell's Golden Mushroom Soup
1 jar (4.5 oz.) sliced mushrooms
3 cloves of garlic, diced very fine
Vidalia onions, diced
16 oz. Sour Cream
12 oz. package
Mueller's wide egg noodles cooked per
Green onion for garnish (optional)
Parsley for garnish (optional)
In a large skillet over medium heat, add olive oil, butter, minced garlic,
ground venison, mushrooms and onion. Brown ground venison and cook
until onion is translucent; about 5 to 7 minutes. Stir in the flour
mixing thoroughly and cook until flour is absorbed in the meat/onion
mixture; cook about 5 minutes. Deglaze skillet with Dry Sherry or Red
Wine. Add golden mushroom soup, 2 cups beef stock, salt, pepper, Wild
Bill's Meat Rub, stir to combine and simmer for 5 to 10 minutes until
mixture thickens. Add sour cream, stirring to blend and simmer on low
heat for 2 minutes. Adjust seasonings as needed. Serve while hot over
egg noodles or your favorite pasta.
YIELD: 5 to 6 servings
Above ground venison stroganoff and noodles prepared on 08-06-14 and was
off the chain good!
Click on below thumbnail sequence pixs for a larger screen view. I
had a few senior citizens moments and left some ingredients out of the first
pix and a few other sequence pixs not in order. It happens
sometimes......grin if you must!
I have a similar recipe for
Stroganoff on my
Wild Game recipe page using large cuts of
venison hind quarter and slow cooking utilizing the ole crock pot.
This recipe is much easier to do and you are ready to serve a plate of this
"beautimous" stuff up in around 30 minutes.
Web published on 08-06-14 by Bill aka Mickey Porter.