This is a delicious healthy meal full of protein and quality carbs. The first time I skinned and butchered a deer on my own, this was the first meal my momma made me. During the late fall and through the winter, for years this was a regular Thursday night meal at our house. With your first mouthful of this thick and creamy venison stroganoff you will forget the cold winter night.
prep time is 15 min, cook time 30 min = total time to prepare 45 mins
Ingredients:
2 pounds of venison steak 1/2-inch thick, then cut into cubes.
2 cups of chopped mushrooms.
1 onion, chopped.
2 can of campbell's condensed mushroom soup.
1/2 tsp. salt
1/2 tsp. garlic powder
1 bag (16 oz) egg noddles
1. Season the venison with salt and garlic. Saute the onion in a skillet. Once the onion has soften add the venison and continue to saute until browned. Then lower the heat and let simmer. Add the mushroom soup.
2. With your normal pot for cooking noddles, bring water to a boil. Once boiling, add the noddles, boil approximately for 10 minutes (I am sure you know how to boil noodles, duh, duh).
3. Drain noodles.
4. Add Venison mushroom soup mixture to the drained noodles and keep warm on stove before serving.
No comments:
Post a Comment