Friday, February 8, 2013

Ground venison stroganof

I was given a pound of ground venison from one the girls at work from the deer her son shot. I had a container of sour cream that we just barely broke into the other night when Scott made taco for dinner. The girls just started laying eggs again. Venison stroganof for dinner with home made egg noodles for dinner it is, woot!

1 pound ground venison
half a small onion chopped
2 tbl spoons oil
3 bullion cubes
16 ounce container of sour cream
one batch of home made egg noodles
two dashes of garlic salt
two dashes of seasoned salt
pepper to taste
2/3 cup water
1-1/2 ts corn starch

egg noodles
2 eggs beaten
1 tbl spoon butter
2-1/2 cups flour
pinch of salt

Start your noodles first. They are going to need some time to rest and then dry.
Mix all ingredients in a bowl with a wooden or large plastic spoon until it gets too tough to stir. Start squishing with your hands until all ingredients are incorporated. Turn out onto a hard surface and kneed until smooth, about 5 minuets. Cover with a damp towel and let rest for 10 mins. I lightly wiped the dough with a little water since I Was having a bit of a time getting everything to come together and smooth out. I divided the dough and rolled out half at a time to about 1/4 inch thick. If we hadn't broken the pizza cutter and not replaced it, they make a great cutter for making the strips of noodles. Place in a single layer on a piece of wax paper or parchment paper to dry. Repeat with the other half of the dough. I think I let mine dry for about an hour.

Start a pot of salted water to boil. In another pan add your oil and heat. Brown ground venison on med heat. Add spices, billion cubes, 1/3 cup water and stir well. Add in your chopped onions and cook till translucent. Drain the venison and onions and add back to the pan. Add in the sour cream and stirring occasionally let things boil down a little. Your water should be boiling for the noodles by now. Drop into the boiling water by the handful and cook to desired tenderness. Drain noodles. Mix the remaining 1/3 cup water and corn starch and add to the meat mixture, stirring until thickened. Serve over noodles.

This was so yummy. I ate two bowls, the neighbor was over and she had two bowls, Scott had some for dinner, some for lunch the following day, and took it for dinner to work that night. I did mix it all in together in the pan before putting it in the fridge, and that's the picture.

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