Description
Learn how to make a delicious Venison Stroganoff with our easy-to-follow recipe. Perfect for a hearty and flavorful meal. Click to cook now!
Ingredients
- 454 g venison, cut into cubes
- 5 ml garlic powder, or to taste
- salt and pepper to taste
- 1 onion, chopped
- 2 cans (300 g each) condensed cream of mushroom soup
- 454 g uncooked egg noodles
- 227 g plain yogurt
Instructions
- Flavor the venison cubes with garlic powder, salt, and pepper, then put them aside.
- Warm a large pan over medium-high heat. Cook the chopped onion in the heated pan until it becomes soft and clear. Incorporate the venison and cook until all sides are browned. Remove any extra grease. Blend in the condensed soup, reduce the heat to low, and let it simmer.
- In the meantime, fill a large pot with water, add a pinch of salt, and bring it to a boil. Boil the noodles until they are cooked but still slightly firm, about 8 to 10 minutes.
- As the noodles near completion, mix plain yogurt into the venison blend.
- Drain the noodles and place them in a serving dish with raised edges. Pour the venison mixture over the hot noodles and serve.
Notes
- Marinate venison cubes in a mixture of garlic powder, salt, and pepper for 30 minutes before cooking for a richer flavor.
- Enhance the taste by adding thyme, rosemary, or paprika as additional seasonings.
- Make the dish creamier by stirring in grated Parmesan cheese or a splash of heavy cream before serving.
