Venison Stew with Egg Noodles

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Venison Stew with Egg Noodles
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
How healthy are the main ingredients?
carrotParsnipMushroomgarlicparsley

Ingredients

for
6
Ingredients
cup
Bacon (chopped)
3 cups
Venison (cut into 1 inch pieces)
3
large carrots (peeled and sliced)
3
large Parsnips (peeled and sliced)
1 cup
1 tablespoon
2 ¼ cups
Mushrooms (halved)
2 cloves
garlic (minced)
4
1 cup
1 tablespoon
1 cup
1 tablespoon
1 teaspoon
2 teaspoons
½ teaspoon
thyme (dried)
2 tablespoons
fresh parsley (chopped; for garnish)
16 ounces
Preparation

Kitchen utensils

1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler

Preparation steps

1.
Preheat oven to 350° F.
2.
Cook bacon in a skillet over medium heat until crisp, approximately 8 minutes. Remove to a shallow baking dish (2 qt. size), but leave bacon fat in the skillet. Add venison to the skillet, raise heat to medium high and cook the venison until well browned, approximately 8 minutes. Transfer venison to the casserole dish.
3.
Turn the heat down to medium, in the same pan, sauté the carrots, parsnips and onions for about 5 minutes. Add the butter, mushrooms and minced garlic and star of anise. Cook until tender but still crisp or about 5 minutes. Add cornstarch to the wine so that it can dissolve and then add wine, bacon and the venison and the remaining ingredients to the vegetables in the skillet.
4.
Bring to a boil at high heat and then transfer to the baking dish. Cover with foil and bake for 30 minutes in the oven.
5.
Meanwhile, prepare egg noodles according to package instructions.
6.
Serve venison vegetable mixture atop cooked egg noodles. Garnish with fresh chopped parsley.