PaintedEagle
02-20-2006, 10:44 PM
This started as a hunting camp brainstorm and has since become a home table favorite. Originally at hunt camp I served it over cup of noodle noodles for lack of anything better but stepped it up once home and venison made it ohhhhhh sooooooo gooooooood.
2lbs venison, elk or beef thin sliced into bite sized pieces
1/2 cube butter or margerine
1 heaping tbls minced garlic
1 1/2 shots Jack Daniels or your favorite whiskey
Johnnys seasoning
3 cups brown gravy (powder mix or canned)
3/4 lb fresh mushrooms sliced
2 tbls cornstarch
1/2 c water
Small package of thin egg noodles (12 oz. ? I never read the package)
In large skillet at medium high melt down butter or margarine, add meat, garlic and a few shakes of Johnnys seasoning. Once meat is cooked to your liking, toss in whiskey, kick down to simmer for 10 min. Time to get those noodles boiling. Pour in the 3 cups of brown gravy and the sliced mushrooms with the meat. Bring back to a simmer for 15 min. Because of the butter, whiskey and liquid in the meat, mix the 2 tbls of cornstarch in 1/2 cup COLD water then slowy add while stirring to bring the tips and gravy to a consistancy to adhere to the noodles when mixed (make sure they're simmering when you do this). Careful, don't turn it to paste! Drain them noodles, toss um back in the boiling pot, pour in them whiskey tips, mix um up for an ohhhhhhhhhhh, that's sooooooooooooooo goooooooood treat! :food:
2lbs venison, elk or beef thin sliced into bite sized pieces
1/2 cube butter or margerine
1 heaping tbls minced garlic
1 1/2 shots Jack Daniels or your favorite whiskey
Johnnys seasoning
3 cups brown gravy (powder mix or canned)
3/4 lb fresh mushrooms sliced
2 tbls cornstarch
1/2 c water
Small package of thin egg noodles (12 oz. ? I never read the package)
In large skillet at medium high melt down butter or margarine, add meat, garlic and a few shakes of Johnnys seasoning. Once meat is cooked to your liking, toss in whiskey, kick down to simmer for 10 min. Time to get those noodles boiling. Pour in the 3 cups of brown gravy and the sliced mushrooms with the meat. Bring back to a simmer for 15 min. Because of the butter, whiskey and liquid in the meat, mix the 2 tbls of cornstarch in 1/2 cup COLD water then slowy add while stirring to bring the tips and gravy to a consistancy to adhere to the noodles when mixed (make sure they're simmering when you do this). Careful, don't turn it to paste! Drain them noodles, toss um back in the boiling pot, pour in them whiskey tips, mix um up for an ohhhhhhhhhhh, that's sooooooooooooooo goooooooood treat! :food: