Venison and Noodles
Tender, hearty, and full of flavor, this Venison and Noodles recipe is the ultimate comfort food for game meat enthusiasts. Perfectly seasoned venison stew meat is lightly coated in flour, seared to perfection, and then simmered in a rich, aromatic broth infused with garlic, onion, Worcestershire sauce, and fragrant thyme. Served over a bed of buttery egg noodles, this dish combines rustic simplicity with gourmet appeal. With a cook time of 90 minutes, the venison becomes melt-in-your-mouth tender, making it an ideal choice for a cozy dinner. A sprinkle of fresh parsley adds a pop of color and brightness to this satisfying meal. If you're looking for a unique twist on a classic meat-and-noodles pairing, this recipe delivers bold flavors and a wholesome, homestyle feel.
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Recipe Information
Ingredients
- 1.5 pounds Venison stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the venison stew meat with salt and black pepper.
Sprinkle the venison with all-purpose flour and toss to coat evenly.
Heat the vegetable oil and unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the venison in batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes per side until deep brown. Remove and set the browned venison aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the beef broth, scraping the bottom of the pot to deglaze and release browned bits.
Stir in the Worcestershire sauce, dried thyme, and add the bay leaf.
Return the browned venison to the pot. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 1 hour, stirring occasionally, until the venison is tender and the sauce has thickened.
While the venison is cooking, bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
Once the venison is tender, discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the venison and sauce over the cooked egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 6555 mg | 285% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.8 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
