Venison and Noodles

This is an easy take on the standard beef tips and noodles recipe substituting the beef with venison. Since venison is leaner than beef but the recipe calls for the meat to simmer until tender, any cut of venison roast or steaks will do. If you desire more vegetables added into the mix, throw in two cups of green peas or carrots when the venison is cooking for its last half-hour. You can overcook the vegetable if you add them too soon.

The end-result is a comfort food dish that is simple to make, does not take many ingredients or have you spending hours in the kitchen pulling things together. The entire family will enjoy this tasty meal, which pairs well with a tossed salad and bread.

Ingredients:

• 1.5 to 2 pound venison roast or steak chopped into 1-inch cubes
• 3 tbs. of vegetable oil
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 cup of chopped onions
• 2 cups of chopped celery
• Salt and black pepper to taste
• 2 pkg. of au jus mix
• 6 cups of water
• 2-3 tbs. of cornstarch
• 1/3 cup of water
• 1 12oz. pkg. of egg noodles cooked

Utensils:

• Dutch oven or large pot
• Large pot for noodles
• Strainer
• Small cup

Directions:

1. Spray Dutch oven or large pot with nonstick cooking spray, add vegetable oil and turn heat on medium high.
2. Add chopped venison, garlic powder and onion powder and braze until meat is brown on all sides.
3. Stir in two packages of au jus mix, chopped onions, chopped celery and 6-cups of water and stir well.
4. Bring mixture to a boil and then reduce heat to simmer and cover the pot. Allow the meat to simmer for approximately 1.5 to two hours until the meat is fork tender.
5. Add salt and pepper to desired taste.
6. Mix cornstarch and remaining water into a small cup to make a roux to thicken the meat mixture. Pour slowly into the meat mixture stirring well until desired thickness is achieved.
7. Bring a large pot of water to a rolling boil and add egg noodles, stirring occasionally to keep from sticking. Cook for approximately 10-minutes or until done.
8. Remove noodles from pot and strain to remove excess water.
9. Place warm noodles on a plate and cover with venison meat mixture.

This recipe makes four to six servings.