And yes, DR Rodzinsky, venison. Der B's son-in-law likes to murder deer every fall, but feels guilty if the carcass isn't used. Net result, we get venison in our freezer.
I ended up making stroganoff, using ground venison.
Start out by cooking up (in a wide skillet) some bacon that's been cut into 1/2 inch strips. Add to the pan a couple of thinly sliced onions and some minced garlic, and stir every few minutes while the onions soften. Mushrooms, thickly sliced, maybe a half pound, get added next, along with salt, pepper and a few red pepper flakes, and cook until the mushers lose some of their liquid. Then add a pound of ground venison.
All right, you could do this with ground beef, but I like the flavor of venison better, and the bacon makes up for the leanness of the deer meat, along with adding flavors of it's own.
Cook until the venison has browned, stirring and breaking it into smaller chunks. Then add a couple of tablespoons of flour, and cook for another couple of minutes. Add a can of beef broth (yep, three different meat flavors going on here), stir, and simmer over low heat while you get the noodles going.
Seperate pan, boil some water and cook up some wide egg noodles. Drain the noodles, add some butter into the pan along with some poppy seeds (optional).
Back to the stroganoff. Stir into the mixture some chopped parsley (works better than dill, I think) and finally, off the heat, just enough sour cream to make it all creamy. Put some of the noodles into a deep soup bowl, ladle the stroganoff over the noodles, and enjoy!
