A friend gave me some venison to try. I am not a hunter, and haven’t had venison in years. Shee gave me a couple steaks, some ground venison, and some stew meat. I liked the steaks. The ground venison made some very lean burgers. I still had the stew meat. I am not really big on stews. But I pulled the venison chunks out of the freezer to thaw, and decided I would do something with them. I decided to run them through my meat grinder, and make more ground venison. I had a meat grinder attachment for my Kitchenaid mixer, but have never used it. So I pulled it out, washed it, and read the directions. Grinding the venison was a snap. I made some low fat Venison Stroganoff. Venison is VERY LEAN MEAT. It almost makes me want to take up hunting for cheap lean meat. And the deer from our area eat a lot of corn, so the meat is very mellow tasting and good.

Ingredients:
8 ounces uncooked egg noodles
1 pound ground venison
1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 (12-ounce) jar fat-free beef gravy
1 (8-ounce) carton fat-free sour cream
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon sherry (optional)

Directions:
Bring a pot of water to boiling. Add noodles, and cook for 10 minutes.
While the noodles are cooking, brown meat along with onions and mushrooms in a large non-stick skillet on medium heat. Stir the mixture so that meat crumbles. Drain any excess grease.
Add gravy, sour cream, garlic salt, and pepper to the meat mixture, and mix well. Cook for 3 to 5 minutes over medium heat. Add the sherry if you’d like.
When noodles are done cooking, drain them. Place noodles on serving plates, and spoon some of the meat/gravy mixture of the noodles, and serve.

Posted by Rob in Recipes on March 19th, 2007 |