Check out this Pan Seared Venison Goodness!

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4.0 from 2 reviews

Pan Seared Venison with White Cheddar Egg Noodles

Serves: 8
Cook time:
Total time:

  • 1lb Venison, cut into cubes
  • Salt & Pepper
  • to taste Garlic Powder
  • 1tsp Cumin
  • to taste Parsley
  • 1 Small Onion, Chopped
  • 1clove Garlic, finely chopped
  • 1.5Tbs Butter
  • 16oz Uncooked No Yolk Egg Noodles
  • 8oz ⅓ Less Fat Philidelphia Cream Cheese
  • 1block Sharp White Cheddar, shredded with grater

  1. Noodles: Heat water with a pinch of salt to boil and stir in egg noodles. Boil for 10-12 minutes or until tender. Drain in strainer and rinse with hot water. Then (while still hot) add the 1.5 tblspn of butter, add cream cheese, add white cheddar stir until the cheese have melted. Add salt, pepper, garlic powder, parsley, and cumin to the noodles. Stir well.
  2. Venison: While the noodles are cooking, place your onion and fresh garlic in a sauté pan with a drizzle of extra virgin olive oil. Cook for 4-5 minutes turning as you go. Then place cubed, marinated venison in pan with onion. Pan sear the venison so that the meat is cooked to a medium rare temperature. (This should only take a couple of minutes, you do not want to overcook the venison because it becomes very tough. Also, if you are using venison loin, as soon as the blood stops seeping the meat is cooked. )
  3. Separate your noodles into individual bowls, top with amount of venison you prefer, and garnish with a pinch of grated white cheddar and pepper.

I marinate venison in balsamic dressing + salt + pepper for 4-6 hours prior to cooking. You can also use Italian dressing.

Nutrition Information
Serving size: 1 Calories: 1 Fat: 1 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 1 Carbohydrates: 1 Sugar: 1 Sodium: 1 Fiber: 1 Protein: 1 Cholesterol: 1


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2 Responses

  1. Yes this recipe is awesome!!!!

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