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Probably my favorite is called "venison, noodles and white sauce". Start with the white sauce and then do the steaks and garlic noodles.
Venison steaks soaked in cold salt water and red wine vinegar.Peppered on both sides with fresh ground black pepper and fried fast in a cast iron skillet until medium rare. Remember the venison will continue to cook after being removed from the frying pan.
Boil wide egg noodles until al dente, drain and toss with melted butter and garlic salt (to taste).
White sauce - chop up 2 big onions and add just enough water to cover. Simmer until onions are translucent. Put in 1/4 stick of butter. Add 2 cups of heavy cream, and start with 2 tablespoons of lemon pepper and 1 teaspoon of salt. Let simmer for 20 min and then thicken with a mixture of cold water, flour and corn starch. Let thicken and taste. Add more lemon pepper and salt to taste.
Plate venison stks and noodles. Ladle white sauce over the buttered garlic noodles and enjoy.
Long