Venison Tips and Egg Noodles

The other night I could not figure out what to make for dinner. I randomly pulled a venison roast out of the freezer and figured I would throw it in the oven later. Plans changed when I opened the package of meat. HOLY GAMINESS!
This had to be the roast from the older doe Rob got last year. Normally I would have soaked it overnight in milk, but I didn’t have a back up plan for dinner, so I had to figure out another way to neutralize the blood in the meat. I decided this meat needed to cook in it’s own gravy, and made Venison Tips and Noodles.

I cut the roast into bite-size pieces and then browned it in a skillet. Then I added the liquid to create a gravy. The gravy neutralizes the gaminess and tenderizes the meat. My husband could’t even tell that I had used venison. He thought it was a store bought beef roast. 
Venison Tips and Egg NoodlesIngredients

  • 2.5 lb venison roast, cut into bite-size pieces
  • 2 TBSP olive oil
  • 1 envelope Lipton Beefy-Onion Soup Mix
  • 1 Envelope Brown Gravy Mix
  • 1 TBSp minced garlic
  • 1 can Campbells Cream of Mushroom Soup
  • 1.5 c beef broth
  • 1/8 c soy sauce
  • 1/8 c Worcestershire sauce
  • 1/2 c water
  • black pepper to taste
  • 12 oz bag egg noodles, cooked al dente

Directions

  1. Heat the oil in a large Dutch oven over HIGH heat. 
  2. Sprinkle the onion soup mix and gravy mix over the meat. Toss it together until the meat is coated. 
  3. Add the meat to the Dutch oven and brown the meat; about 5 minutes. 
  4. Add the garlic to the pot and saute until fragrant; about 2 minutes more. 
  5. Add the liquid ingredients to the pot and bring to a boil. Reduce the heat to low. Cover the pot with a lid and let the meat simmer for 2 hours, stirring occasionally. 
  6. Check the meat for tenderness by taking a small taste. Season with black pepper. 
  7. Serve over prepared egg noodles. 

Makes 6 servings. 


This was one of those rare occasions where there were no leftovers after dinner. I would like to play with the recipe a little more and see how the addition of mushrooms and peas would go with the gravy. 
I would love to hear your opinions. 

Have a great weekend. 

Kristie

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