VENISON STROGANOFF
This is an easy and very good recipe that my family loves, cooked with venison.
Provided by Cathy
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g
VENISON TIPS AND NOODLES
Make and share this Venison Tips and Noodles recipe from Food.com.
Provided by onegirlcroppin
Categories Deer
Time 30m
Yield 1 1/2 cup, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown tips, add everything else except noodles.
- Cook noodles according to package.
- You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out.
- You can add some four to the sauce to make it thicker.
VENISON AND NOODLES
Make and share this Venison and Noodles recipe from Food.com.
Provided by Maryland Jim
Categories One Dish Meal
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Brown the venison cubes in the oil in a heavy skillet.
- Add the rest of the ingredients and season to taste, cover and simmer for 2 1/2 hours.
- Thicken the liquid with a little flour.
- Serve over buttered noodles.
Nutrition Facts : Calories 302.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 143, Sodium 398.6, Carbohydrate 6.9, Fiber 0.5, Sugar 1.8, Protein 39.5
VENISON LOIN ON SCHUPF NOODLES WITH LINGONBERRY COGNAC SAUCE, CARAMELIZED CHESTNUTS AND ASPARAGUS
Steps:
- Venison Loin: Preheat oven to 350 degrees F.
- Season the steaks with salt and pepper. Sear steaks quickly in a hot pan with olive oil on both sides and finish in oven to desired doneness. Slice meat and fan it out.
- Serve with Lingonberry Cognac sauce, crispy potato noodles (Schupf Noodles), Caramelized Chestnuts and green asparagus.
- To peel chestnuts, cut an "x" with a paring knife in the flat side of the nut. They can be either boiled or roasted just until the skin begins to pull away. Work in small batches, keeping the chestnuts warm, and pull and cut away the tough outer skin. Clean chestnuts the thin brown skin from the chestnuts. Melt sugar until it is caramel color and add red wine until smooth and caramel sugar is melted. Add cleaned chestnuts, toss, and set pot aside.
- Sweat shallots in butter. Add orange juice and red wine. Reduce down to 1/2. Add lingonberries, cognac, and veal-glace. Bring to boil. Reduce heat to simmer. Add mustard and simmer for 10 more minutes. Then strain through china cap.
- Bake potatoes until very soft. Let cool. Peel and shred potatoes through a very fine shredder into a large mixing bowl. Add spices, egg, and flour. Mix all ingredients quickly to form a dough. Now roll the dough into rounds, about 1/4-inch thick and 4-inch long.
- Place noodles on flour dusted plate and put in freezer. Noodles can be prepared a few days before the dinner. To finish noodles, fry in canola oil until golden brown and crispy.
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- Preheat oven to 300 degrees. Pat venison dry with paper towels and generously sprinkle salt and pepper over the roast. In an enameled Dutch oven pot, heat about 1 tablespoon of oil over medium-high heat. Add venison roast to the oil and sear on all sides for a brown crust.
- Add more oil as needed. Lower heat to medium. If there’s enough room around the roast, add sliced onion with a pinch of salt and sauté until soft and translucent (about 7 minutes), stirring often. Add smashed garlic and thyme and sauté for 1 minute. If there’s not enough room, remove the roast and return it to the pot afterward you’re done with the aromatics.
- Pour in 8 cups of water and bring to a simmer. Cover the pot tightly and transfer to the 300-degree oven. Braise meat for about 2 to 3 hours or until venison becomes tender and shredable.
- Remove the tender meat and skim/strain out onion, garlic, and thyme. Bring the liquid to a boil on the stove and season it with beef bouillon and Worcestershire sauce. Stir in the frozen egg noodles and cook for 20 to 30 minutes, stirring frequently.
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