Just made one of my favorite dishes;Venison style sweedish meatballs over buttered noodles.To me,this one is hard to beat:
Venison meatballs:
Season the meat (2 lbs.) with chopped fresh garlic,black pepper,salt,Italian style bread crumbs and one egg.Mix.Roll out your meatballs (bite sized) and fry in olive oil until nice and brown on the outside.Drain some of the liquid,but not all..Add cream of mushroom soup (3 cans + 1 measured can of milk) and add freshly sliced mushrooms.Add the meatballs back into the sauce and let simmer for about 30 minutes on low.
Boil up your noodles,drain,add butter and mlik and a little flour to thicken and make the butter/milk stick to the noodles.Place noodles on plate and cover with the meatballs.
