Venison Stroganoff

by Michael DeRosa
(New Castle, PA)

1 lb. ground venison

1 lb. wide egg noodles
2 beef bullion cubes
2 small cans sliced mushroom's (liquid reserved from
1 can)
2Tbs. salted sweat cream butter
Fresh cracked black pepper corn's

Boil egg noodles using package directions. While preparing egg noodles brown ground venison and add bullion cubes. Add mushrooms and liquid reserved from one can. Let simmer 5 min. stirring occasionally. Drain cooked egg noodles and add to skillet along with butter. Simmer and stir until sauce is thickened. Salt and pepper to taste.


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