Venison Stroganoff Chef John's Recipe

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Venison Stroganoff

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

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• 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.

Notes :

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