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<blockquote data-quote="okievarmint" data-source="post: 2335868" data-attributes="member: 6719"><p>VENISON STROGANOFF</p><p>Remove all silver skin and cut 1 to 1 ½ lbs of venison tenderloin into thin strips about 2” long. Marinate overnight in 1 cup milk, 3 Tbls Montreal steak seasoning, and 3 Tbls Worcestershire sauce- rinse and drain well.</p><p>1 Tbls oil</p><p>1 onion diced</p><p>1/2 stick butter</p><p>1 large can mushrooms </p><p>1 Tbls beef base (substitute 2 tsp. bouillon ok but too salty for my taste)</p><p>1 c. water</p><p>2 cans cream of mushroom soup</p><p>1 carton French onion dip (8 oz.)</p><p>1 lb package wide noodles, cooked</p><p></p><p>Brown venison pieces in oil in large pan. Remove venison from pan. Melt butter in pan and cook onions until just glossy. Add venison back to pan. Dissolve beef base or bouillon in water and add to mixture. Add mushrooms and soup. Bring to simmer, cover and cook 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.</p></blockquote><p></p>
[QUOTE="okievarmint, post: 2335868, member: 6719"] VENISON STROGANOFF Remove all silver skin and cut 1 to 1 ½ lbs of venison tenderloin into thin strips about 2” long. Marinate overnight in 1 cup milk, 3 Tbls Montreal steak seasoning, and 3 Tbls Worcestershire sauce- rinse and drain well. 1 Tbls oil 1 onion diced 1/2 stick butter 1 large can mushrooms 1 Tbls beef base (substitute 2 tsp. bouillon ok but too salty for my taste) 1 c. water 2 cans cream of mushroom soup 1 carton French onion dip (8 oz.) 1 lb package wide noodles, cooked Brown venison pieces in oil in large pan. Remove venison from pan. Melt butter in pan and cook onions until just glossy. Add venison back to pan. Dissolve beef base or bouillon in water and add to mixture. Add mushrooms and soup. Bring to simmer, cover and cook 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles. [/QUOTE]
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