venison egg noodle bake

Venison and Zucchini Egg Noodle Bake Recipe is Perfect Wild Game Comfort Food


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Early autumn is a golden time of year. The summer's harvests are ripe and ready to shine on the dinner plate. Hunters are trying to use up the last bits of game meat in the freezer before the next hunting season fills it right back up. In my mind, a venison zucchini egg noodle bake is the perfect dinner for this season. Zucchini and ground venison co-mingle in the most complimentary way. It's a major comfort food dinner--warm, creamy, and filling--and also easy on the wallet. Plus, it's an opportunity for farm-to-table and field-to-fork chefs to showcase some of the fruits of their labor.

Venison and Zucchini Egg Noodle Bake Ingredients

  • 1 medium zucchini
  • 1 pound ground venison
  • 1 medium to large onion
  • 3 cups egg noodles
  • 2 tablespoons butter for cooking zucchini
  • 1 cup milk (dairy or any non-dairy version is fine)
  • 1 10.5 ounce can of cream of mushroom soup
  • ½ cup shredded cheddar cheese
  • ½ cup mild salsa
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese for serving

Venison and Zucchini Egg Noodle Bake Directions

Venison and zucchini noodle bake is an easy recipe because it allows for a lot of variation. If the kitchen lacks garlic powder (or some other ingredient), no biggie--swap it out for another similar spice. Don't have shredded cheddar? Try monterey jack. None of the ingredients are fussy.

1. Preheat oven to 350 degrees Fahrenheit.

2. Chop onion into small pieces.

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3. Combine venison and onion in frying pan. Brown venison/onion mixture on the stovetop. I prefer to use cast iron to brown venison. Once the venison is browned, drain the fat. Set aside.

4. Chop zucchini into small pieces. Cook gently in a stovetop frying pan with butter, onion powder, garlic powder, salt and pepper. Season with salt and pepper. Do not overcook.

5. While venison and zucchini are cooking, boil egg noodles until soft. Do not over boil or they will lose their texture.

6. Combine venison/onion mixture, zucchini, cooked egg noodles, milk, cream of mushroom soup, shredded cheddar cheese, and salsa in a large baking pan. Stir to combine. Add more salt and pepper to taste if needed.

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7. Bake in preheated oven for 30 to 35 minutes, or until sauce is hot and bubbly. Serve hot, sprinkled with parmesan if desired. Pairs really nicely with biscuits on the side to sop up any creamy sauce left on the plate.

READ MORE: Field to Table: Mushroom and Provolone Stuffed Venison Backstrap Recipe

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