Venison Tips and Noodles
Savor the rich, hearty flavors of Venison Tips and Noodles, a comforting dish that combines tender, pan-seared venison bites with a savory onion and garlic-infused sauce. Perfectly simmered in beef broth, with an optional splash of red wine for depth, this recipe is enhanced by the subtle earthiness of fresh thyme and Worcestershire sauce. Served over buttery egg noodles and garnished with fragrant parsley, this meal is a perfect blend of rustic charm and elegant flavor. Ready in just over an hour, it’s an excellent choice for showcasing venison’s unique taste while keeping meal prep simple. Ideal for weeknight dinners or special occasions, this wholesome dish will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds venison steak or tenderloin, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 cups beef broth
- 0.5 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon fresh thyme leaves
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the venison tips with kosher salt and black pepper. Sprinkle the flour over the venison pieces and toss to coat evenly.
In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Add the venison tips in batches, ensuring not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per batch. Remove the venison and set aside.
In the same pan, add the diced onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Deglaze the pan by adding the red wine (if using) and scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth, Worcestershire sauce, and fresh thyme. Bring the mixture to a gentle simmer.
Return the seared venison to the pan along with any juices that accumulated. Reduce the heat to low, cover, and let it simmer gently for 30-35 minutes, stirring occasionally, until the venison is tender.
While the venison simmers, cook the egg noodles according to package instructions. Drain and set aside.
Once the venison is tender, taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the venison tips and sauce over the cooked egg noodles. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.5 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3174 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.
