Do you have a recipe that brings back nostalgic memories? There are many recipes from my childhood that I enjoy and remember fondly, and this is one of them. It’s one I requested for my birthday growing up and it’s one to this day that I request when we visit for the holidays. It’s such an easy crockpot meal and it is comfort food to the core. I love to serve it over mashed potatoes, but it also is great on its own!
While the traditional recipe calls for beef, you know I had to try it out with venison. It did not disappoint! If you season venison properly, the flavor can be incredible. I hope you give this one a try! Lastly, if you don’t have venison you can use a beef roast instead. Enjoy!
Beef & Noodles (Made with Venison!)
Course: Dinner, Field, Recipes, Venison4
servingsIngredients
2-3 lb venison roast
2 TBS butter
Salt & pepper to season
2 cups beef stock
1 bouillion cube (beef)
3 cups water
2 (8oz) pkgs of Inn-Maid Wide Egg Noodles
Directions
- Brown the roast in butter on both sides.
- Add to crockpot, add beef stock, bouillon cube, and water. Cook for 6 to 8 hours until the meat falls apart.
- Shred & add noodles.
- Cook until noodles are tender.
- Serve over mashed potatoes or on their own!
Notes
- Swap venison roast for beef roast if needed.