A twist on venison

Venison Stroganoff

• 1 1/2 pounds venison, sliced into 1/2in thick by 2 inch long strips
• Salt and pepper
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 2 teaspoons prepared Dijon style mustard
• 1/3 cup sour cream
• 6 mushrooms, sliced
• 1/2 teaspoon basil
• 1/2 oregano
• 1 teaspoon granulated garlic
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 small onion, sliced thin
• 1 pound extra wide egg noodles
• Chopped parsley leaves for garnish

Slice meat, arrange on a plate, season with salt & pepper, place in refrigerator. 

Cook egg noodles according to package.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in beef broth and thicken 2 to 3 minutes. Stir in Worcestershire, mustard and sour cream, thicken 2 to 3 minutes. Add mushrooms, basil, oregano and garlic; cook (covered) over low heat.


Heat a second skillet over medium high heat. Add 1 1/2 tablespoons oil and 1 tablespoon butter, then add the meat & onions and cook until brown on both sides - 3 to 4 minutes. Add to broth mixture and cook together for 3 minutes, we just want the flavors to mix.
 
To serve, place noodles on a plate and scoop the meat gravy mix over noodles; add parsley to garnish. 

 

As a side dish, I made roasted tomatoes which complimented the stroganoff taste very well.

Roasted Tomatoes

• 2 Roma tomatoes, sliced medium thickness, or 1/2 pack of cherry/grape tomatoes
• 1/2 tablespoon extra-virgin olive oil
• 1/4 teaspoon basil 
• 1/8 teaspoon granulated garlic
• Salt and pepper 

Spray a dish with Pam and arrange tomatoes. Drizzle with oil, sprinkle basil, garlic, salt & pepper evenly over tomatoes. Bake at 350 degrees for about 15 minutes (You want them cooked through but the skins to stay on).