Servings: 4
venison, cut into cubes
salt and pepper to taste
garlic powder to taste
onion, chopped
condensed cream of mushroom soup
uncooked egg noodles
sour cream
Venison Stroganoff
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  1. 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.
  2. 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.
  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.