Game & Fish Dish
VENISON STROGANOFF
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2 pounds ground venison
2 pounds ground venison•1 cup Cajun Injector Venison Marinade
1 cup Cajun Injector Venison Marinade•1 cup heavy whipping cream
1 cup heavy whipping cream•1 medium onion chopped
1 medium onion chopped•2 cans sliced mushrooms
2 cans sliced mushrooms•1/4 cup shredded Parmesan cheese
1/4 cup shredded Parmesan cheese•1 teaspoon Cajun Injector Cajun Shake
1 teaspoon Cajun Injector Cajun Shake•1 tablespoon Louisiana Red Chili Hot Sauce
1 tablespoon Louisiana Red Chili Hot Sauce•1 pound dry egg noodles
1 pound dry egg noodles•1/4 cup vegetable oil
1/4 cup vegetable oilBoil noodles as directed on package. Drain in a colander, rinse with cool tap water, then drizzle with oil to prevent sticking. Set aside. In a medium stockpot, brown the chopped onion and ground venison until cooked. Add the venison marinade, whipping cream, and mushrooms. Heat to a boil, reduce heat, and let simmer stirring frequently. Once the sauce has reduced enough to coat the back of a spoon, reduce heat and add the Parmesan cheese, Cajun Shake, Louisiana Red Chili Hot Sauce, and stir until well mixed. Serve over noodles or fold in the noodles and stir until all incorporated.
