Deer rifle season has ended and I was fortunate enough to get a doe this year, so this means lots of venison needs to get used up to make room for the new meat. I feel quite fortunate to almost never have to buy ground beef. This was very easy to make as it is (almost!) a one-pan meal. While I used egg noodles for this recipe, the meat sauce is just as good over mashed potatoes.
Ingredients:
2 lb ground venison
2 lb sliced baby bella mushrooms (any mushrooms will do)
1 cup diced onion
4 T minced garlic
2 T butter
3 T flour
3 cups hot beef broth
salt/pepper to taste
2 T fresh or ground rosemary and thyme
2 T Worcestershire sauce
1/2 cup sour cream (I used whole milk greek yogurt and it worked well!)
egg noodles
Instructions:
1) In a cast iron pan or large skillet, heat 2 T oil on medium-high heat then add the meat, cook until browned and then remove to a large bowl
2) Add more oil if needed and reduce to medium heat, add the onions and mushrooms. Add salt/pepper, cook until softened.
3) Add the garlic and stir until fragrant (about 1 minute). Add the butter, stir until melted
4) Sprinkle the flour and stir until combined to get rid of the raw flour taste. Add the broth and make sure to scrape up any bits from the pan.
5) Add the meat, seasonings, and Worcestershire sauce. Bring to a simmer for 10-15 minutes. Cook the egg noodles (or mashed potatoes) according to package directions.
6) Once the noodles are almost done, stir in the sour cream and adjust seasonings. For storing leftovers, I keep the noodles and meat separately so the pasta doesn't get mushy.
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