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Venison Stroganoff

ForensicBBQ
Pretty quick half-hour cook. A little different than your usual stroganoff recipe, but that's how I do.. and that's why you're here.
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Ingredients
  

  • 1 Lb Venison Pieced or cubed out
  • 1-2 Tsp Ghee
  • 1/2 Onion Rough Chop
  • 1 Can Cream of Jalapeno Soup
  • 1/2 Pack Egg noodles
  • Meaty Bits Beef Rub Seasoning (or SPOG) to taste

Instructions
 

  • Get a large skillet out, heat it up on medium/medium-high and add a tsp or two of ghee.
  • Rough chop an onion and throw it in the pan to saute. Let it go until soft and clear.
  • Trim out venison, removing as much silver skin as possible. Season it up with your favorite rub - I recommend a SPOG (Salt, Pepper, Onion, Garlic), or my Meaty Bits Beef Rub.
  • I seasoned liberally each side, then cut it up into large-bite-sized pieces. I did the pre-season so that half was seasoned, half was raw after the cut.
  • When that onion is good and ready, add your deer and brown it up. I let it cook for a couple minutes, stir it up - couple minutes, stir.. kept repeating until it was no longer pink and had a good sear.
  • Add your "cream of..." soup (I don't like mushroom, so I did Jalapeno) and give it a stir, decrease to low and simmer until your noodles are ready.

Noodles

  • Egg noodles - boil until al dente.

Notes

Had enough leftovers for a couple meals, the taste was great!