|The River Cottage Meat Book|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world.
Results 1 - 10 of 30 for venison noodles
Result Page: 1
In large skillet brown meat in shortening; saute onion, green pepper and celery until transparent. Drain if necessary. Add remaining ingredients; mix ...
Brown venison and onions in ... set aside. Boil noodles according to package ... sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Brown venison with onion and ... and layer with noodles, cheese mixture ... degrees. You may need to cover with foil if edges of casserole seem to darken.
Saute onions in butter until glossy. Add venison pieces and mushrooms. ... Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.
Brown beef, drain ... ingredients except lasagne noodles and cheese. Pour ... bake at 350 degrees for 1 hour. Lasagne will expand and fill empty spaces.
Melt butter in large fry pan. Add venison; brown. Add ... boil. Spread uncooked noodles over top. Cover ... absorbed. Other kinds of meat may be used if desired.
Brown venison with garlic and onion powder to taste. Boil noodles, drain and ... ingredients. Bake covered at 350 degrees for 45 minutes. Serves 5 to 6.
Combine the venison, green pepper, ... until brown. Cook noodles and drain. Add ... remaining cheese on top. Bake at 275 degrees until heated through. Serves 12.
Fry onions in fat until soft. Add cubed venison and brown on ... Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.
Marinade venison in vinegar, wine ... on medium low heat. Add remaining ingredients continue heating in covered pot for 1 to 1 1/2 hours (until tender).
Result Page: 1
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