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Braised Venison and Noodles Recipe

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This recipe for Braised Venison and Noodles, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glynn Oakes
Added: Wednesday, May 6, 2009


1 c. flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. sage
6 slices bacon, chopped
1 med. onion, chopped
1 red bell pepper, chopped
1 T. brown sugar
3 T. olive oil
4 T. butter
2 c. beef broth
1/4 c. bourbon
1 1/2 lb. venison
1 pkg. egg noodles

Combine the flour and other spices to make the seasoned flour. Make a roux by melting 2 T. butter over low heat and 3 T.of seasoned flour. Cook until thoroughly mixed and becomes medium brown. Save for use later.

Slice the venison backstrap into 1/2" medallions. Tenderize a bit. Dice into 1" square pieces. Brown the bacon in a deep heavy skillet. When the bacon softens, add the onion, bell pepper, and brown sugar. When the onions and peppers are browned remove all to a plate. Add the olive oil and 2 T. of butter to the skillet. When hot, dust the meat in the seasoned flour and place in the skillet. when the meat is thoroughly browned, remove it to a plate.

Deglaze the skillet by pouring in the bourbon and scraping up the browned bits in the bottom with a spatula or wooden spoon. When the bourbon has nearly evaporated, add the beef broth. Bring to a boil and stir in the roux. Continue boiling until the liquid becomes a light gravy. Return the meat, onions, bell pepper, and bacon to the liquid and stir to reheat. Serve over a bed of noodles.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Glynn is the husband of Johnette (Hollenshead) Oakes and the son-in-law of John and Virginia (Rogers) Hollenshead.




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