Venison Tips

13 ingredients
8 steps

Ingredients

  • 2 lbs venison stew meat
  • 1 cup flour
  • 1 teaspoon seasoning salt
  • 12 teaspoon pepper
  • 14 cup oil
  • 1 large onion, chopped
  • 1 (4 ounce) can mushrooms, stems & pieces drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 4 stalks celery, chopped
  • 6 carrots, sliced
  • 2 teaspoons lea & perrins english pub mustard
  • 6 beef bouillon cubes, dissolved in 1 cup hot water
  • 6 -8 servings egg noodles

Directions

  1. 1
    Combine flour, seasoned salt and pepper.
  2. 2
    Coat meat and brown in hot cooking oil.
  3. 3
    Mix in the onions, mushrooms, water chestnuts, celery and carrots and brown slightly.
  4. 4
    Let sit on low heat while you mix the mustard and bouillon together.
  5. 5
    Pour this over the meat/vegetable mixture and bring to a boil.
  6. 6
    Lower heat and simmer, covered, until the celery and carrots are tender, approximately 1 hour.
  7. 7
    Cook egg noodles according to package directions,.
  8. 8
    thicken meat mixture with remaining flour if desired.

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