VENISON AND GRAVY OVER BUTTERED EGG NOODLES

SERENA’S VENISON AND GRAVY OVER BUTTERED EGG NOODLES

Well let’s start off by saying if you CAN your venison this recipe would be much faster and easier.. I do, but not everyone Cans so I am making it from start to finish for you today.

So if your not using a Quart or so  of Venison that has been canned with a beef bullion cube, you will need some small cubes of venison, the less tender parts is what I use for this recipe, cause I save my steaks and Loin for frying up. The less tender pieces of meat I call SOUP MEAT… because I can do many things with it.. put it into brown beans, for adding extra meat to stews, for Canning for BBQ ect.. many things.. So this is what it looks like.

Then I freeze it in 2 lb bags and label it soup.

Okay so were ready to start our recipe

grab a frozen bag of your soup meat (chunked venison) throw it into your crock pot the night before your going to make it so it will get good and tender.

Leave it on low, adding only 1 1/2 cups water or so, can add more if needed but try not and add too much. Add two beef bullion cubes, salt and pepper well, and add a little garlic powder.

put lid on and let it get VERY tender.

Now… your meat is tender so you want to grab a Heavy Dutch oven or pot. add some butter about the size of an egg, and a little veg. oil

cut up 1/2 cup of diced onion

and 1 large clove of minced garlic

put in pot and stir careful not to burn the garlic..

have a plate with a little self rising flour on it and add not all but a little of your venison meat, coat it lightly with the flour and cook with the onions. You may have to add a little more oil. but not a lot..

add one can of beef stock

add the rest of the meat and drippings to the pot

2 Tbsp ketchup

2 Tbsp Worcestershire Sauce

tsp 1/2 Mcormicks grill mates Seasoning

add pepper
(mushrooms optional)

stir, turning down heat.. should thicken up.. if it doesn’t you can add a tbsp or two of cornstarch to a cup with 2 tbsp water and stir, then pour in but you should not need it. Also if you like yours more “soupy”  just add some more beef broth

boil your water add salt and add your egg noodles.. boil about 8 minutes don’t over cook.

Take out and drain well, put in bowl and add 3 tbsp butter to hot noodles salt, pepper and parmesan cheese toss till noodles are covered and seasoned.

Serve your venison and gravy over the egg noodles with green beans and mashed potatoes as side. ALSO very good with rice.