This Venison Tips and Noodles recipe is for all of the deer hunters out there. Also referred to as venison stroganoff, with it’s silky mushroom sauce and fluffy egg noodles.
I developed this creamy venison recipe for my family as a different meal option than my normal venison dishes. As a result, they love it and request it often!!
The fluffy egg noodles and a lot of fresh white mushrooms just gives this dish a special touch. A venison pasta that I make for my family using a venison tenderloin if I can get my hands on this precious meat.
Living in western Michigan, I am surrounded by many hunters that brings home several white tailed deer. Do you have extra venison backstrap and not sure what to make? Give this easy and delicious backstrap recipe a try.
Print this venison tips and noodles recipe and watch the video on how to make venison tips and noodles.
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
DO YOU WANT TO GRIDDLE LIKE A PRO?
Let’s start cooking this venison tips and noodles!
Therefore, gather all of the ingredients to make the venison recipe. All in all, this dish will be on your table in about an hour!
First of all, cook one pound of the egg noodles in boiling water with salt until noodles are tender. For best results, follow the directions on the package. After that drain noodles and set aside. This step can be done ahead of time.
What kind of mushrooms do I use?
Similarly, I like to use white whole mushrooms, but you can use the mushrooms of your choice. However, if you want to use canned mushrooms instead of fresh that will work also.
Clean and slice the mushrooms if needed.
Secondly, in a large saucepan on medium heat melt the butter. Add the onions and venison chunks to the melted butter, in addition to the salt and pepper.
Cook for 15 minutes stirring occasionally so the venison browns and the onion becomes translucent.
Add the sliced mushrooms to the pan and cover with a lid. Cook for 10 more minutes then stir.
Blend in the beef broth and the tomato paste into the venison mixture.
Don’t like tomato paste?
Above all, you can use more or less tomato paste depending on your desired tastes or just leave out of this venison recipe.
Due to evaporation, reduce heat, cover and simmer for 10 minutes. Check for doneness of the meat and correct seasonings of the broth if needed.
Finally, combine the cornstarch and cream. Add the cream mixture to the venison tips and stir to combine, while sauce continues to simmer.
Want a thicker sauce?
Most importantly, continue simmering and stir occasionally until desired thickness is achieved.
The sauce will thicken if you let the venison tips sit and cool down for a few minutes. After that, serve the venison tips with noodles for best results!
Side Options
You can substitute the pasta for mashed potato’s, slices of bread, mashed cauliflower, sautéed vegetables or rice, in addition to, the different types of pasta such as gluten free or vegetable. Do you want to make your own pasta?
Try this Nokedli which is a Hungarian egg noodle dumpling recipe. I make my own noodles with this easy homemade noodles recipe.
How to Store this Venison Tips and Noodles Recipe
Leftover venison tips is the best! That’s why I like to make a large pot so that there are extras for later.
You can combine the sauce and the noodles together and then store in an air tight container in the refrigerator for up to 6 days. Or you can store the sauce in one container and the noodles in another container. Refrigerate for up to 6 days.
Other Ways to Cook Venison Tips and Noodles
I make this venison recipe so often, I have tried several different cooking methods.
- Slow Cooker – brown the venison and onion in the melted butter. Add the sliced mushrooms, beef broth, and tomato paste. Stir to combine and slow cook for 4 to 8 hours. When ready to serve, stir in the cornstarch and heavy cream mixture. Let simmer until desired thickness is achieved.
- Instant Pot – Use the slow cooker method as described above or pressure cook. Brown the venison, onion, and mushrooms. Add the stock and tomato paste. Pressure cook for several minutes, release the steam and then add the corn starch and heavy cream mixture. Stir to combine and cook until the sauce is thickened.
More Venison Recipes
Venison is served in my house regularly! Try my grilled venison kabobs, venison chili, venison meat balls, smoker venison kabobs, venison stew, and a collection of 13+ venison recipes.
What to Serve with this Venison Recipe
Dessert is always a great option to serve with this venison recipe! Make this mocha hazelnut cake, that is sure to impress!
This recipe also goes great with my Homemade Dinner Rolls! Also, try the Rhubarb Apple Crisp, Strawberry shortcake muffins, or the Chocolate Covered Cherry Scomuffie for dessert!
Tips and Noodles Recipe
Venison Tips and Noodles
This Venison Tips and Noodles recipe is for all of the deer hunters out there. I developed this creamy venison recipe for my family as a different meal option than my normal venison dishes. As a result, they love it and request it often!!
Ingredients
- Egg Noodles 1 lb
- Venison stew meat - sliced thin 1 1/2 lbs
- Butter 2 Tbsp
- Onion, white - small diced 1
- Mushrooms, white - sliced 1 lb
- Salt, iodized 1 tsp
- Pepper 1/2 tsp
- Beef Stock/Broth 2 lbs
- Tomato Paste 4 Tbsp
- Heavy Cream 2 cups
- Cornstarch 4 Tbsp
Instructions
- Cook one pound of the egg noodles in boiling water with salt until noodles are tender. Drain and set aside.
- Clean and slice the mushrooms if needed.
- In a large saucepan on medium heat melt the butter.
- Add the onions and venison chunks to the melted butter.
- Season with salt and pepper.
- Cook for 15 minutes stirring occasionally.
- Add the sliced mushrooms to the pan and cover with a lid. Cook for 10 more minutes then stir.
- Blend in the beef broth and the tomato paste into the venison mixture. Don’t like tomato paste? You can use more or less tomato paste depending on your desired tastes or just leave out of the recipe.
- Reduce heat, cover and simmer for 10 minutes. Check for doneness of the meat and correct seasonings of the broth if needed.
- Combine cornstarch and cream. Add the cream mixture to the venison and stir to combine. Want a thicker sauce? Continue simmering and stir occasionally until desired thickness is achieved. The sauce will thicken if you let the venison tips sit and cool down for a few minutes.
- Serve the venison tips with noodles.
Notes
Don’t want pasta? You can substitute the pasta for mashed potato’s, slices of bread, mashed cauliflower, sautéed vegetables or rice.
Recommended Products
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 525Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 188mgSodium 485mgCarbohydrates 26gFiber 2gSugar 5gProtein 38g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Your recipe is amazing. I omit the tomato paste and use just the cream for base. We love it!
Thank you Bonnie! Look for more venison recipes coming in the future.
You’ve made some really good points there. I checked on the web to find out more about the issue and found most people will
go along with your views on this website.
Such a tasty meal! So happy I found this recipe
Hi, what is 2 lbs of beef stock?? Like I need to know cups or oz haha.
32 oz or 4 cups
Made this recipe for the first time last night. I did not use tomato paste (only cause I forgot to put it on my shopping list). It was amazingly delicious!! My husband is not a big fan of cream based sauces, and he loved it.
This one will be going into my recipe box! Thank you!!
Thank you Casie! You will have to try it with the tomato paste. It just adds another layer of flavor the this venison tips and noodles.
Omg! Delicious! Thankyou Sherry looking forward to trying more of your recipes!
OMG!! This is amazing! Someone gifted me a whole venison shoulder and I roasted it and cut it up and froze it. Made this out of some of it, and now I know what I will be doing with the rest! It makes up even faster since the meat is already cooked too. Thanks for sharing
Thanks for the awesome cooking tip! I make this recipe all the time and amaze myself at how good this venison recipe tastes!!
I have some venison chunks/kabob meat. This is the recipe I have chosen to make with it. It looks and sounds delicious! The added comments have really helped make up my mind. These two Texas sisters will give it a try tonight. Thanks
You will love it! I just made a batch of this venison tips and noodles for my family to use up the last of the venison in our freezer. It is so delicious!!