Venison has more protein than any other red meat and is lean in fat. Rich in iron (more than beef) and full of B vitamins: B2 (riboflavin) and B3 (niacin), which help regulate metabolism; and vitamin B6 and B12
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- 3lbs venison, cut into 2-inch cubes
- 3 cups red wine
- 1/2lb bacon
- 1 large onion (divided in two portions)
- 1/4 cup flour
- 3 cups beef stock
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 2 Tbsp butter
- 15 mushrooms, quartered
- 1 large sprig fresh rosemary and thyme (chopped)
- 5 cups egg noodles
- Soak 3lbs venison in 3 cups of red wine overnight
- Following day drain in colander reserving the wine liquid for later
- Cook 1/2 lb bacon until crispy and remove cooked bacon when done.
- Brown drained venison in bacon grease, in batches to cook evenly (remove)
- Once done sauté half the onion and add 1/4 cup flour to soak up grease.
- Add all the meat and bacon back into the pan with 3 cups of beef stock.
- Let simmer on medium low heat and add the reserved wine liquid.
- Add diced carrots, minced garlic & 1 tbsp of tomato paste.
- In a separate pan add 2 tbsp butter, the other half chopped onion and mushrooms- sauté until softened.
- While stew cooks (for 30 minutes) cook noodles
- After 30 mins add mushrooms and onions, salt and pepper, fresh rosemary and thyme.
- Serve over cooked noodles