A Recipe

This recipe is from my own stash.  I made it up from my fondness of deer meat and my double fondness of the luscious aroma of wine floating in the house when I'm cooking.  Even the next day it is wonderful.  I was craving this dish on Monday so I decided to make it Tuesday night.  Thinking I had all of the ingredients, forgetting about the mushrooms and onions totally, and at a complete loss of directions as I could not find the recipe I had written anywhere.  Nor was I convinced that I had ever written it down.  I logged on and looked all through my blog just knowing I had posted it sometime.  Finding nothing here, I looked back through my dove hunt magazines with no luck.  I though about a blog that I had begun for my father-in-law's farm, that didn't last... the blog not the farm, but couldn't remember any log in information.  I decided to wing it and was not as pleased with the results as I would have liked.  My craving was some what satisfied I guess.  The deer meat was gone anyway when we were done.  So today I researched into the blog from 2010 once more with better luck.  I found my recipe and am now sharing it with you.  I am also printing it out for my cookbook and will most certainly have record of it here now.  Yay!

I hope you enjoy it as much as we do.  It is one of my specialties that Shaun says is "cruise boat worthy."I think it makes the house smell like you just walked in to the Melting Pot.  And now that I have found it Look Out!  It will probably be on the menu for next week too!

Venison Stroganoff

Today I have a fantastic recipe for you.  This is a supper for those gals who love their deer meat and love to pat the man (or woman) on the back that got up early during deer season and brought it on home to you.  Unless you shot it yourself... in that case.. You do it girl!  Even if you don't eat deer meat you can use beef or turkey and I promise you will still love how easy it is and how much you will love to hear the other eaters at your table say "oh... oh... thank you!"  Just please don't pour the boiling water from the noodles on your hand like I did this evening!  That web part in the middle of your fingers is tender I tell ya! 

I typed up this recipe and loaded it like a picture so you should be able to right click and print it with ease.  I like it like that... easy.  This recipe feeds my man and I with a serving left over for lunch the next day.  I also slap up some green beans and bread to go with.  Make it easy on yourself now!

Now a note on deer meat.  There are a lot of sceptics on venison out there.  That it has too much of a gamey taste, and that can happen.  For instance if you shoot a buck in rut or a deer in mid run when all the blood is flowing into the muscles and all, that can give it a stronger taste.  But a good doe with a little fat on her, you can't beat that one bit!  And I always say, if you don't like deer meat, then it ain't been cooked right!  Do not be afraid of deer meat.  I will admit, when I first began cooking with venison I over seasoned thinking it wouldn't taste right.  But some years later now I want the taste up front and center of a good deer.  And deer meat is good for you!  I promise, unless some little woodland elf has been shooting steroids into deer while they sleep, there are no man made hormones or anything like that AND they have less fat than beef or turkey.  Just try it or get over it already!  You will fall in love and become very sad when the freezer is empty and deer season seems so far away.

 

 

P.S. Happy Birthday Mama and Tracy!

3/23

Yes... one of my sisters was born on my Mom's birthday!  She got the boobie prize that year!

Love you both! XOXO

 

 

******Recipe Correction******

I noticed this morning that I put 3/4 Chardonnay!  That's funny. 

I meant 3/4 cup not 3/4 of the bottle of wine!  I am sure it would still turn out well... a little runny unless you really let it cook down.