Yield: 4 servings
|1 pounds||venison, cut into cubes|
|⅛ teaspoon||freshly ground black pepper|
|¼||cup vegetable oil|
|½ teaspoon||garlic, minced|
|3 ounces||can sliced mushrooms|
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans) 1 tb parsley, finely chopped hot noodles Heat oil in medium sized skillet. Sprinkle venison with flour, salt & pepper. Add venison to hot oil and brown slowly. Remove venison from skillet. Add garlic and onion to skillet, cooking until tender. Add venison and all remaining ingredients except noodles. Cover and simmer 25 minutes. Serve over hot noodles.
SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken.
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