Venison & Artichoke Alfredo

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This casserole is similar to Stroganoff. I happen to love artichokes and capers. Rick loves Alfredo sauce. I thought combing these things would make a simple, yet elegant meal for me and my honey. This is very easy to make and absolutely delicious!

Venison and Artichoke Casserole

Recipe: Venison & Artichoke Alfredo


  • 4 petite venison steaks (3 to 4 oz each)
  • 2 tbs butter
  • 1-lb package egg noodles
  • 1 15 oz jar Alfredo sauce with mushrooms
  • ½ cup artichoke hearts, quartered
  • 1 tbs capers


  1. Cook egg noodles. Drain and mix with 1 tablespoon of butter. Set aside.
  2. Preheat oven to 350°.
  3. Melt the other tablespoon of butter. Brown the petite steaks, about three minutes on each side.
  4. Spread the egg noodles in a 9×13 baking dish.
  5. When the meat is browned, place on top of the noodles.
  6. Heat the Alfredo sauce, artichoke hearts, and capers in the skillet you used for browning the meat.
  7. When heated through (about 1 minute), pour over meat and noodles.
  8. Place, uncovered, in oven for 30 minutes, until the steaks are cooked through.

Cooking time (duration): 35

Number of servings (yield): 4

Meal type: dinner

Microformatting by hRecipe.

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