Venison Steak Tips and Noodles with Mushroom Gravy

Sometimes you need some comfort in a bowl. This recipe fits that bill. It’s simple, delicious, and filling, making it perfect after a long day afield.

There’s nothing better after a long day afield than a comfort food dish like these venison steak tips and buttery noodles. Images by author

Start with the venison. You can use backstrap, top or bottom round, or rump roast. Cut the meat into bite-sized pieces, about ¾ inch square.

Cube up venison steak into bite-sized pieces.

Dust the meat well with the seasoned flour. Reserve the remaining flour for the gravy.

Dust the venison with your favorite seasoned flour mixture.

Heat 3 tablespoons of oil and three tablespoons of butter in a large skillet over medium heat. Brown the venison in batches, just cooking until the crust is golden brown. Remove each batch as it’s ready and continue cooking.

Brown the venison in batches.

Once all the venison has browned, add the mushrooms to the pan. Cook until the mushrooms are soft, usually about 10 minutes. While the venison and mushrooms cook, boil the pasta according to package instructions.

Saute the mushrooms.

Move the mushrooms to one side and add the remaining oil and two more tablespoons of butter. Add ½ cup of reserved seasoned flour. Stir until the roux is light peanut butter color. Add the beef stock and bring to a simmer, stirring to release any stuck-on bits from the bottom of the pan. Continue cooking until the sauce thickens into a rich gravy. Return the venison to the pan to heat back through.

Cook flour to make a roux, then add the stock to make a gravy.

Drain the pasta. Add remaining butter and parsley. Stir well.

Stir butter and parsley into the cooked pasta.

To plate, add a layer of pasta and top with the venison and mushroom mixture. Spoon over some of the gravy.

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