Tweet
This is one of my favorite venison dishes. It's something I started making years ago for the kids. No recipe just whipped it up.
1 - 1 1/2 Lbs. venison cubed
flour
2 cans cream of mushroom soup
2 + Cups milk
1 - 2 tsps. minced garlic
8 Oz. sour cream
12 - 16 Oz. package of egg noodles
Cube the vension into approx. 1" chunks. Coat them with flour in a ziplock. Melt some butter in a large skillet. Brown the venison. May need to do two batches. Remove from the skillet. Add the two cans of soup and loosen any flour. Put the venison back into the skillet and slowly add as much milk as you can fit. Add the garlic. Simmer covered for an hour. Uncover and simmer until thickened. About another hour. Remove from heat and add the sour cream. Serve over egg noodles. Enjoy.
It freezes very well and often make it in advance, vac it, and bring up hunting. Thanks for checking out my tasty dinner.
1 - 1 1/2 Lbs. venison cubed
flour
2 cans cream of mushroom soup
2 + Cups milk
1 - 2 tsps. minced garlic
8 Oz. sour cream
12 - 16 Oz. package of egg noodles
Cube the vension into approx. 1" chunks. Coat them with flour in a ziplock. Melt some butter in a large skillet. Brown the venison. May need to do two batches. Remove from the skillet. Add the two cans of soup and loosen any flour. Put the venison back into the skillet and slowly add as much milk as you can fit. Add the garlic. Simmer covered for an hour. Uncover and simmer until thickened. About another hour. Remove from heat and add the sour cream. Serve over egg noodles. Enjoy.
It freezes very well and often make it in advance, vac it, and bring up hunting. Thanks for checking out my tasty dinner.
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
Comment