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Venison Noodle Skillet

Servings per Recipe
Nutrition Facts
Calories : 290
Fat : 6 g
Sodium : 460 mg
Total carbohydrate : 35 g
Dietary fiber : 4 g
Protein : 25 g
1 pound (16 ounces) ground venison
1 Tablespoon oil (see Tip 1)
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper (any color), diced
1 can (8 ounces) sliced mushrooms, drained
1 can (15 ounces) no salt added diced tomatoes (do not drain)
2 cups reduced sodium beef broth
4 cups dry egg noodles (see Tip 3)
1 Tablespoon Italian seasoning (or ½ Tablespoon dried basil and ½ Tablespoon dried oregano)
1 teaspoon garlic powder
1/2 teaspoon salt (see Tip 2)
1/4 teaspoon black pepper
Wash hands with soap and water.
Add ground venison and oil to a 12-inch skillet over medium heat (Tip 1). Cook, breaking meat into small pieces, until meat is browned.
Add onion, celery, and bell pepper. Stir to mix in. Cover with a lid and cook for 5 minutes, stirring occasionally,
Stir in mushrooms, tomatoes with their juices, broth, Italian seasoning, garlic powder, salt (Tip 2), and black pepper. Cover with lid and cook 5 minutes, stirring occasionally.
Stir in egg noodles. Cover with lid and cook 10 minutes, until noodles are tender and most of broth is absorbed.
Refrigerate leftovers within 2 hours. Eat leftovers within 4 days.


  • Tip 1: If venison is ground with added fat, do not use oil in recipe. If a lot of fat is released from the cooked meat, drain the fat, and return meat to pan.
  • Tip 2: If using diced tomatoes with salt added, do not add salt in Step 4. Wait until the end of cooking to add salt based on taste.
  • Tip 3: For more fiber, choose whole-wheat egg noodles, if available.  
  • Venison Noodle Skillet recipe developed and shared by Illinois Deer Donation Program.
  • Recipe can be prepared with ground beef or ground turkey if venison is not available.