Venison and Noodles

This recipe is one that my friend Arlene created and she makes it for big gatherings of her family. It will feed about twenty people.

Ingredients:
Venison Roast or Venison Steaks
Garlic Salt
Three Large Onions, quartered
No Salt Seasoning
Noodles - homemade or two or three packages of the big fat ones you can buy in the frozen section of the market.

Put the venison roast or steaks and the onions in a crockpot and add seasonings. Cook overnight on low.

In the morning, break up the roast or steaks into small pieces and put it back in the crockpot. Add water to cover the meat and cook on high for two hours to make a nice rue. (I had to ask what rue is and it means like a gravy).

Boil the noodles and when the meat is done, put the noodles in a large roaster and pour the meat and rue over the noodles. If you don't have enough rue to sufficiently cover the noodles, add two beef bouillon cubes to a cup or two of water and add that to cover the noodles.

Heat in the oven at 200 degrees until you are ready to serve.

I can't be more specific about some of the amounts because like all great cooks, Arlene prepares dishes by how they look and taste along the way. She tastes it and adds a pinch of this and that until it's just right or looks at how much meat and rue she has and then decides if it needs more liquid or not.

But, this is a great dish and Arlene's family really loves it. She took a big roaster full to her family reunion and it was completely gone in a heartbeat.

Many thanks to Arlene for sharing this great recipe.