Deer tip over noodles is an amazing old-world recipe that has been handed down for generations in my family. Raised in the country it’s expected that each deer season will end with a freezer full of meat.
What if no one got a deer? That’s not an option for many. Other game such as rabbit, squirrel, fish, and turkey would not sustain the family all year.
My dad, uncles, and grandpa hunted day after day until every family had a deer in each freezer. The first meal after the hunt was always deer tips over noodles made with the back-strap. Never frozen, it was the best meal of the year.
Now as each generation has aged, it’s down to my husband and son to carryout the family tradition. So, let me share with you our family recipe.
Let us start with the noodles, this is easier than you may think, so do not be overwhelmed. This will make 4-6 servings, depending on portion size.
- 4 fresh eggs beaten
- 1-1/2 tsp salt
- 8 tbsp of milk
- 4 cups all-purpose flour
- 2 tsp baking powder (optional) or chicken broth
- 1 lb + of deer meat
- 1 small-medium onion
- 1 tbsp minced garlic
- Salt and pepper
- 1/4 cup real butter
- Combine eggs, salt, and milk (For a thicker noodle, add 1/2 tsp of baking powder to the flour before mixing into the above ingredients). Separate dough into eight balls.
- Roll out the dough with a rolling pin or a pasta press. Place dough onto a lightly floured surface and let stand for 20 minutes.
- Cut your noodles by hand, with a pizza cutter, knife, or pasta-press cutter.
- Let the noodles dry for approximately two hours. I put a shower curtain rod above my sink and hang the noodles so they dry faster.
- Once the noodles are dried cut the deer meat into tip-size pieces. Place them in a frying pan along with at least a quarter cup of “real” butter. If you have a cast-iron skillet, now is the time to use it!
- Add sliced onions and minced garlic to the frying pan.
- In a separate large pot bring the salted water or chicken broth to a rolling boil for the noodles.
- Once the meat is close to done, drop the noodles into the hot water or broth for about 10 minutes.
- Add one cup of cold water and one package of brown gravy mix to the tips and cook until thickened.
- On the other hand, make your own gravy add 1 tbsp of flour and 1/2 to 1 cup of milk to the deer, butter, and onion drippings.
- Add salt and pepper to taste.
Photos property of Carrie Miller.
Carrie Miller grew up in a small rural town in Northwest Pennsylvania, married her high school sweetheart and had two amazing children. She spends her time raising chickens, pigs, beef cows, and Oberhasli dairy goats at Miller Microfarm. She raises vegetable gardens, fruits, and berry patches while never using herbicides, pesticides, or chemicals of any kind. She spends a lot of time preserving the bounties through canning and freezing methods. She recently added bees to the farm in hopes of producing fresh honey and beeswax products.