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venison stroganoff Recipe

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This recipe for venison stroganoff, by , is from Mother Daughter Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Lehman
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2lb Deer meat (Tenderloin)
1lb Fresh Mushrooms
1 Large Onion
1 Large Green Pepper
1 can Camplbells Beefy Mushroom soup
Egg noodles
sour cream
Soy Sauce, Pepper, Garlic powder
corn starch

Directions:
Directions:
Season venison with Soy sauce, pepper and garlic powder to taste. Saute onion, green peppers in a large skillet; when soft, add venison, mushrooms and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer. Add corn starch to thicken.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Serve over cooked noodles add sour cream to top.

Preparation Time:
Preparation Time:
15 to 20 minutes
Personal Notes:
Personal Notes:
This is a upper Michigan main stay, makes Deer hunting worth while, not to mention the Nice Head mount on my wall.

 

 

 

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