“This is an easy and very good recipe that my family loves, cooked with venison.” - by Cathy
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- 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.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 772 cal
- 39%
- Fat
- 29.4 g
- 45%
- Carbs
- 85.9 g
- 28%
Based on a 2,000 calorie diet
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Reviews (47)
Rate This Recipe
"I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a t..." See moreouch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!"
Tammy
"I'm always looking for something new for all that deer meat my husband brings home...this was very good. I served it over mini penne pasta. The only thing I might do differently is used reduced sodiu..." See morem soup."
Sarah D.
"With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and..." See more a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles! "
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