This is a savory, stick to your ribs dish.
Ingredients
- 1 tbsp olive oil
- 1 tbsp Next Gen Cajun Spice Blend (See recipe)
- 1 pound venison backstraps
- 1 medium yellow onion, sliced
- 8 ounces white mushrooms, sliced thin
- 1 whole carrot, small dice
- 2 cloves garlic, minced
- 1 cup beef stock
- 1 splash Worcestershire sauce
- ¼ cup red wine
- 8 ounces egg noodles
- 1-2 tbsp unsalted butter
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp flat leaf parsley, minced (optional)
Instructions
- Brush the backstraps with olive oil and season with "Next Gen Spice Blend". Refrigerate for 8 hours or overnight.
- Heat a large skillet over medium-high heat. Add olive oil and sear Venison steaks for 5 minutes per side or until medium rare (135℉). Remove from skillet and set aside and rest for at least 5 minutes before slicing.
- Reduce the heat to medium-low. Add the onions, mushrooms, and carrot. Season with salt and pepper to your liking. Cook until the mushrooms give off their water and the other vegetables are slightly soft 8-10 minutes
- Add the garlic and cook for 1 minute stirring constantly.
- Add beef stock, red wine, and a couple of splashes of Worcestershire sauce. Simmer for 10 minutes.
- Slice the back straps on the bias into thin slices. Return to the skillet and toss with the sauce.
- Add egg noodles to a large pot of boiling, salted water. Cook according to package directions.
- Drain noodles, add butter and parsley and combine.
- Place some noodles in a bowl. Spoon over some of the skillet mixture and gravy and garnish with parsley if desired.