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ForensicBBQ

Venison Stroganoff

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 Method Notes

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

Method
 

  1. Get a large skillet out, heat it up on medium/medium-high and add a tsp or two of ghee.
  2. Rough chop an onion and throw it in the pan to saute. Let it go until soft and clear.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Egg noodles - boil until al dente.

Notes

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