Hey and welcome back! So glad you decided to come back to my tasty corner of the paper. This week I am bringing you an easy and super tasty weeknight recipe that is sure to please! So pour a drink and grab a pen because this recipe is a keeper.
Now that deer hunting season is over and our freezers are full of deer products I found it fitting to find a way to put the meat to good use. This recipe is good for those who don’t have a bunch of time to stand over the stove to prepare a weeknight meal!
For this recipe you will need:
deer roast (or two depending on how big they are and your family size)
3 cans of cream of mushroom soup
1 large bag frozen peas
1 large container sliced mushrooms
Diced onion
2 cups of milk
2 cups beef broth
3 cloves minced Garlic
Salt and pepper
Dried thyme
Egg noodles
Season the roast with salt, pepper minced garlic and dried thyme. Put the roast into a crockpot on low for roughly 6 hours with one cup of broth. If you are using an instant pot and want to pressure cook the roast then set it for one hour. When it’s done, shred the meat using two forks. Transfer the shredded meat to a large pot on the stove.
In a bowl mix together the cream of mushroom soup, milk and remaining broth until well blended. Add this mixture to the shredded meat along with the diced onions, frozen peas and sliced mushrooms and cook on medium high until cooked through – about 25 minutes – be sure to stir frequently. You could steam the peas in the microwave to speed things up a little if you needed to.
While the meat and veggies cook, put on water to boil for your egg noodles and cook according to the package directions. Once everything is done spoon the deer roast stroganoff over the egg noodles and voila dinner is done!
I actually served this over large couscous pearls but you could also serve it over mashed potatoes, rice, quinoa or even spaghetti squash! No matter how you serve it make it your own and have fun with it, and as always I’m sending love from my kitchen to yours!
