venison and sauerkraut over buttered egg noodles

Ann McCue


I am not much of a venison lover but this recipe I Love!! very tasty and the meat gets so tender. give it a try and let me know what you think.

★★★★★ 3 votes
20 Min
1 Hr 30 Min


2 Tbsp
olive oil
1 1/2 lb
venison stew meat (or use venison steak or bonless chops) cut into bite size pieces
16 oz
can bavarian-style sauerkraut (do not drain)
2 c
1 small
onion (diced)
1 pkg
dry beefy mushroom (or beefy onion) soup mix
2 Tbsp
packed brown sugar
2 Tbsp
red wine vinegar
1 tsp
soy sauce
1 tsp
ground ginger
egg noodles, cooked


1Heat oven 350 degrees. In a 6 qt. dutch oven heat oil, add venison cubes,cook on stove until browned.
2Add remaining ingredents (except the noodles) Mix well. cover. bake in oven for 1 to 1 1/2 hours. serve over hot buttered noodles

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