Recipe Details
Ingredients
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1poundvenison, cut into cubes
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½teaspoongarlic powder, or to taste
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salt and pepper to taste
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1onion, chopped
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2(10.5 ounce) canscondensed cream of mushroom soup
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1(16 ounce) packageuncooked egg noodles
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1(8 ounce) containersour cream
Cooking Directions
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Season venison with garlic powder, salt, and pepper; set aside.
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Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until soft and translucent. Add venison and cook until all sides are browned. Drain excess grease. Stir in condensed soup, reduce heat to low, and bring to a simmer.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.
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When noodles are almost done cooking, stir sour cream into venison mixture.
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Drain noodles and transfer to a rimmed serving dish. Pour venison mixture over hot, cooked noodles to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories772 | |
| % Daily Value * | |
| Total Fat 29g |
38% |
| Saturated Fat 12g |
59% |
| Cholesterol 192mg |
64% |
| Sodium 1072mg |
47% |
| Total Carbohydrate 86g |
31% |
| Dietary Fiber 4g |
13% |
| Total Sugars 5g |
|
| Protein 40g |
81% |
| Vitamin C 2mg |
2% |
| Calcium 128mg |
10% |
| Iron 9mg |
52% |
| Potassium 584mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
