Venison Stroganoff

[SPIKER]

Here's a simple venison dish that I love to make. Hope everyone enjoys it.

01. 1 1/2 lb Venison (cubed)
02. 1/2 Medium Onion
03. 1 tsp. salt
04. 1/2 tsp. pepper
05. 1 16 ounce package egg noodles
06. 12-14 lg. sliced mushrooms
07. Flour
08. Sour Cream
09. Butter
10. 1 can Beef Broth

Start off by placing the egg noodles into a pot of boiling water.
On the side, Start sauteing the mushrooms in butter, and sweating the onions in a larger separate pan.



Then, when the onions have softened, add the venison. You do not want to overcook the venison. Remove it from the pan when it looks like this. 5 min, or less. It is important to not overcook the venison. Place it in a separate bowl.



Once the meat is removed add equal parts of butter, and flour to the pan with a whisk. Make sure that all the flour clumps have disappeared. This is your roux.

Whisk in the beef broth slowly, letting it thicken over low heat, then adding more until you get a smooth consistency.

Add the sour cream. Make sure that the heat is low at this point! How much sour cream is up to the cook, add a little at a time.

Then add the mushrooms from the other pan, along with the juices. Salt, and pepper.




Lastly, place the egg noodles in a casserole dish, add the venison, and pour the contents of the sauce over the top. Mix thoroughly, and there you have it, Venison Stroganoff.

[lockmaster]

Man...does that ever look good! Gotta give it a try!

[ghost]

I like to prepare the meat base,

4 lb meat cooked in olive oil
2/4 tsp of each dried, thyme, sage, oregano, and rosemary
Salt to taste
Black pepper to taste
4 Cups sliced mushrooms
4 medium onion chopped
12 cloves crushed garlic
2 cups good hardy red wine, a burgundy or merlot



and them freeze in pint containers. When I want stroganoff but do not have a lot of time I can microwave a box of the meat base,
place it in small pan and add flour to thicken, boil up some pasta. add the sour cream.

Ghost

[SPIKER]

Maybe you should have started your own thread then Ghost.