Venison Stroganoff recipe

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Ingredients

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Nutrition Info

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
servingSize: -
sodium: 1072.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Recipe Yield

4 servings

Recipe Note

This is an easy and very good recipe that my family loves, cooked with venison.

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