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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from a 1990 NAHC Wild Game Cookbook. Easy to make and very tasty. Ingredients:
2 lbs venison stew meat |
1 cup flour |
1 teaspoon seasoning salt |
1/2 teaspoon pepper |
1/4 cup oil |
1 large onion, chopped |
1 (4 ounce) can mushrooms, stems & pieces drained |
1 (8 ounce) can sliced water chestnuts, drained |
4 stalks celery, chopped |
6 carrots, sliced |
2 teaspoons lea & perrins english pub mustard |
6 beef bouillon cubes, dissolved in 1 cup hot water |
6 -8 servings egg noodles |
Directions:
1. Combine flour, seasoned salt and pepper.
2. Coat meat and brown in hot cooking oil.
3. Mix in the onions, mushrooms, water chestnuts, celery and carrots and brown slightly.
4. Let sit on low heat while you mix the mustard and bouillon together. Pour this over the meat/vegetable mixture and bring to a boil.
5. Lower heat and simmer, covered, until the celery and carrots are tender, approximately 1 hour.
6. Cook egg noodles according to package directions,.
7. thicken meat mixture with remaining flour if desired.
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