Dinner Time

A week or so ago I talked to Elizabeth and somehow the conversation turned to cooking with venison. Probably because that is all that I cook with! Anyways, she said I should put recipes on my blog. So Elizabeth, here is one I made tonight. I used ground venison. Often I will use steaks, but I wanted to change it up, and I remember you saying that you didn't really like to handle the meat too much :)

This recipe is great with plain ol' burger (although that is not a meat we know in this house!) or anything you have leftover.....

Venison Stroganoff

1 lb meat

1/4 cup margarine/butter

2 tbsp flour

1 tsp salt

1 tsp garlic powder (I often use garlic salt and skip on the regular salt)

1/4 tsp pepper

1 can (8oz) mushroom pieces (optional)

1 can (10.5oz) cream of mushroom OR cream of chicken soup

1 cup sour cream

1 package egg noodles

Cook noodles as directed.

Meanwhile: Brown meat, drain if necessary.

Add: flour, salt, garlic powder, pepper, and mushrooms (if using). Cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup and Butter, simmer uncovered for 10 minutes

Stir in sour cream, hear thoroughly-DO NOT OVER BOIL!

Add to noodles.