Saucy Ground Venison and Noodles

It is extremely hot right now in north Florida, as it is going to stay until mid-October. It was 90 degrees today! I am trying not to use my oven and cook using as few burners on the stove as possible. Tonight's supper is Saucy Ground Venison and Noodles. I got the idea from a Betty Crocker recipe and made it my own, as usual. It is super easy and fairly quick, about 40 minutes total. 99.9% of the time I avoid jar spaghetti sauce (I ALWAYS make mine homemade) but when making this recipe, I decided to use the jar to have the right amount of sauce called for in the recipe.

Ingredients:
 1     lb ground venison
3    cups uncooked noodles (I used bow ties for my little girl)
2 1/2    cups water
1/4    cup Zesty Italian Dressing (shake well)
1     jar tomato pasta sauce (I used Bertolli's Organic Olive Oil, Basil, Garlic)
Salt, pepper, garlic powder, onion powder
Optional: Mushrooms would be good, but my husband doesn't like them

Sprinkle of Kraft Italian Five Cheese blend with Philidephia Cream Cheese

Directions:
   In a large pot, cook venison over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain and return to pot.
   Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for about 20 minutes or until noodles are tender.

It seems like a lot of water but it cooks the noodles and you end up with a nice thick sauce. I topped ours with the shredded cheese blend. This recipe has a LOT of flavor from the jar sauce and the Zesty Italian Dressing. Would be great with garlic bread.

Easy Supper Week- Stroganoff

It has been quite a hectic week at work with Kindergarten-Second grade Reading and Math testing and grades due for progress reports. I have been tired when I finally leave work so quick and easy supper has been the way to go. Tonight we are having Deer Stroganoff and cresent rolls. It's simple to make and the meat can be changed to suit preference. There are many different ways to make stroganoff but I've found this to be the easiest, with the least ingredients, and the best flavor. Don't skip the dijon mustard, there is no flavor punch without it!
Piece of advice I picked up from Ina Garten, the Barefoot Contessa: When boiling noodles of any type, salt the water generously. The water should remind you of seawater. This produces flavorful noodles that compliment the meal rather than noodles that just hold sauce.

Deer Stroganoff
1 1/2 lbs cubed deer meat (can substitute cubed beef or pork)
6 oz egg noodles (half a bag; can substitute no-yolk noodles)
1 can beef consumme
1-2 tbsp dijon mustard
1/2 cup sour cream
Salt, pepper, season salt, garlic powder, onion powder

Boil the noodles in salty water according to package directions. Season meat as desired. In large saucepan, add seasoned meat and sear on both sides (about 3 mins per). Add the can of beef consumme and dijon mustard. Use a whisk to incorporate. Simmer for about 5 minutes. Add the sour cream and whisk to incorporate. Add the noodles and simmer for about 10 minutes.

Be careful not to cook with temperature to high. If the sauce cooks out, there will be no sauce. Serve with cresent rolls! Dipping the rolls in the sauce is the best!

Newcomer

By all local standards, I am a typical southern cook. To us, chef's have been to culinary school (my dream) and cooks are people who are cooking for their family. There is nothing better than a glass of sweet tea with supper. Yes, down here in the South, we eat supper. My daddy calls his lunch dinner, but for us, it's definitely called supper.
I started cooking and baking when I was about 6 years old. I would sit on the counter next to the stove and watch my mama while she was cooking. I can cook basically anything well and have several specialties. As far as my age, I am a dying breed. I cook at least 6 days a week, usually 7. Most of the women my age can't or won't cook. I guess it's in my blood.

A typical week of suppers at our house would be:
Monday: Chicken tetrazzini
Tuesday: Spaghetti, garlic bread (ground meat is venison)
Wednesday: Chicken and dumplin's
Thursday: Venison kebobs, mashed potatoes, and broccoli
Friday: Pork chops, rice, black eyed peas
Saturday: Venison stew with potatoes and carrots, biscuits
Sunday: Pork roast, mashed potatoes, green lima beans, cornbread 

My husband is an avid hunter. You name it, he probably enjoys hunting it. He even does guided turkey hunting trips for people. We have an ENTIRE freezer that has nothing but venison (deer) meat. I use it for basically anything that a normal cook would use beef. It is a very lean and healthy meat and it can be used in such a variety of ways.

My husband's grandmother and mother are excellent cooks. I had a lot to live up to when I married my husband. He tells people he married me because of my cooking abilities. It's a lot easier if you LOVE to cook, then it isn't a chore.