- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 1/4 pounds venison meat – comparable to a beef sirloin, cut into 1-inch pieces
- salt and pepper
- 10 ounces sliced mushrooms
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1 lb. package egg noodles
- chopped parsley for garnish
- Heat oil in a Dutch oven over high heat. Season the venison with salt and pepper to taste. (You can also season with a little creole seasoning)
- Place the meat in the Dutch oven in a single layer. Cook 3-4 minutes per side until browned. Remove from pan, cover to keep warm.
- Melt butter in the Dutch oven. Add mushrooms and onions. Season with salt and pepper to taste. Cook 5-6 minutes or until tender and golden brown. Add garlic and cook for 30 seconds.
- Add flour. Cook 1 minute, stirring constantly. Slowly add beef broth. Whisk until smooth. Bring to a simmer and cook 2-3 minutes until thickened. Stir in Worcestershire sauce and soy sauce. (for thicker sauce, add a little more flour)
- Add the venison back into the Dutch oven. Toss to coat and cook another minute or two, or until venison is heated through.
- Serve over egg noodles (cook according to package directions) and sprinkle with parsley.
Venison has such a pungent flavor! When looking for a wine, I needed something that could stand up to it. I went with a Pinot Noir – Robert Mondavi Private Selection. Yum.
In the pictures there are also Ricotta Bread and Butterbeer Cupcakes