Venison Stroganoff Recipe

Ingredients
<br>- 1 pound venison, cut into cubes
<br>- salt and pepper to taste
<br>- garlic powder to taste
<br>- 1 onion, chopped
<br>- 2 (10.75 ounce) cans condensed cream of mushroom soup
<br>- 1 (16 ounce) package uncooked egg noodles
<br>- 1 (8 ounce) container sour cream
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
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Ingredients
- 1 pound venison, cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1 onion, chopped
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (16 ounce) package uncooked egg noodles
- 1 (8 ounce) container sour cream

Directions
step 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.
step 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.
step 3: When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

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