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Homemade Egg Noodles And Venison

1-2 qts. home-canned venison or 2 pounds venison.

6 eggs, beaten

1 tsp. salt

1/4 tsp. baking powder

5 cups flour

2 beef bouillon cubes

salt and peper

Mix eggs, salt, baking powder and flour until mixture is stiff. Sprinkle flour on and under mixture on a board and roll as thin as possible. Sift flour over rolled mixture and roll up like cinnamon rolls. Slice in thin pieces and unroll to dry. Place in airtight container and store in a cool place or freezer until ready to use. In large kettle, heat meat, onion and bouillon in 1 1/2 qts. water until boiling. Don't be impatient. It only seems like it takes forever. Also, remember that if you're using fresh meat allow longer stewing time. Add salt and pepper to taste. Add noodles and simmer 30 minutes.

Recipe By:Mary Beth Kibler

Sand Springs, Montana