Venison Scallopini

Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.