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Venison Strogranoff: Submitted by: Dennis Swanepoel | Date Added: 24 Aug 2016
Listed in: Other
Ingredients

1 tablespoon olive oil
3 1/2 tablespoons salted butter
1 onion, sliced
2 garlic cloves, minced
3 1/2 cups sliced button mushrooms
2 pounds venison, tenderloin or roast cut in strips
1 tablespoon heavy cream
1 teaspoon lemon juice
1 package egg noodles
Salt, pepper, parsley to taste

Cooking Instructions

Cook egg noodles according to instructions on package.
Heat oil and half of butter in a large skillet over medium heat.
Sauté onions and garlic, then add mushrooms. Cook until soft.
Add salt and pepper to taste, then transfer to bowl and set aside.
Using the same skillet, heat the remaining butter.
Cook venison strips in a single layer until medium well (about 30 seconds on each side depending on the thickness of your strips).
Add the mushrooms, onions and garlic back in. Stir and top with parsley.
Add the heavy cream and lemon juice. Let simmer for a few minutes.
Serve over egg noodles.

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