|A great method in which to prepare venison with a sauce and pasta|
so it is super tender, moist and tasty...
Posted by Sandra
Prep: 15 minutes |
Cook: 2.5 hrs.
· 2 pounds venison, cut into ¾” cubes
· 2 garlic cloves, chopped
· 1 medium onion, chopped
· 1 tablespoon paprika
· 1 teaspoon kosher salt
· ½ teaspoon coarsely ground black pepper
· 1/8 teaspoon cayenne pepper
· ¼ cup all-purpose flour
· 1 (14-oz.) can beef broth
· 1 box frozen sweet peas, thawed
· ½ cup sour cream
· 1 lb. wide egg noodles, cooked according to package
· Parsley, chopped
Place venison, garlic, onion, paprika, salt, pepper, and cayenne in Dutch Oven (or large heavy-bottom pot). In a small bowl whisk the broth with the flour until no lumps remain, and add to venison mixture, and then combine all ingredients together.
Cook over medium heat for 20 minutes, stirring often. Reduce to a low simmer; place lid on pot and continue cooking 2 hours, stirring occasionally. At this point the venison is finished braising, so add the thawed peas, and sour cream and continue to cook over low heat for 10 more minutes until the peas are tender.
To serve, place hot cooked noodles on a serving plate, spoon the venison mixture over the top; garnish with parsley, and a sprinkling of paprika.