Venison Tips
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-8
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
- Combine flour, seasoned salt and pepper.
- Coat meat and brown in hot cooking oil.
- Mix in the onions, mushrooms, water chestnuts, celery and carrots and brown slightly.
- 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.
- Lower heat and simmer, covered, until the celery and carrots are tender, approximately 1 hour.
- Cook egg noodles according to package directions,.
- thicken meat mixture with remaining flour if desired.
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RECIPE SUBMITTED BY
Catnip46
United States
<p>I live with my fur babies who I spoil rotten and in return they give me unconditional love. I have 2 cats and 3 dogs,? I just adopted a 13 yr toy poodle. Both cats were adopted also. All of them are very affectionate and very well behaved. I have been so blessed to have these? beautiful animals in my life.</p>
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