Venison Stroganoff

Name: Venison Stroganoff
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1½ pounds venison; 10 ounces sliced mushrooms; 4 Tablespoons butter; 1 medium onion; 2 cloves garlic; ¼ cup sherry; 2 Tablespoon Worcestershire sauce; 2 cups beef stock; ½ Teaspoon dried thyme; ½ Teaspoon sage, dried; 2 Teaspoons coarse kosher salt or sea salt; 1 Teaspoon cracked black pepper; 1 cup sour cream; ¼ cup all-purpose flour; 1 bag wide egg noodles

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8 servings
Calories
416 kcal
Course
Main Course
Cuisine
European

Venison Stroganoff

Luna Mayo

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Embrace the robust flavors of the forest with this venison stroganoff recipe, a hearty twist on the classic that promises to delight your palate. Let the rich taste of venison meld with creamy sauce and tender noodles for a comforting meal that will warm any chilly evening.

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Ingredients

Servings

1½ pounds venison See notes below
10 ounces sliced mushrooms
4 Tablespoons butter
1 medium onion
2 cloves garlic
¼ cup sherry
2 Tablespoon Worcestershire sauce
2 cups beef stock
½ Teaspoon dried thyme
½ Teaspoon sage, dried
2 Teaspoons coarse kosher salt or sea salt divided
1 Teaspoon cracked black pepper
1 cup sour cream
¼ cup all-purpose flour or cornstarch
1 bag wide egg noodles

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Instructions

Prepare the venison meat for cooking. Brown it in batches, with butter in a cast iron skillet. Season each batch with salt and pepper. When a batch is done, remove it to a large bowl.
Start boiling water in a spearate pot for the noodles.
While the venison is browning, slice the mushroom, dice the onions, and mince the garlic. After all of the venison is browned, add the onions to the skillet and reduce heat. Add more butter if needed. Soften the onions for five minutes,and then add the mushrooms. Sauté them for another five minutes, then add the garlic for a minute or two,
Deglaze the pan with the sherry, scraping up all of the browned bits from the bottom.
Add the beef stock, Worcestershire sauce, herbs, salt, and pepper to the pan. Add the meat and vegetables to the skillet. Simmer for about five minutes.
Stir in the sour cream. Make a slurry of the flour or cornstarch with a ¼ cup of water. Pour that in. Let the stew simmer until it thickens, about five minutes.
Serve over noodles or spaetzle. Enjoy!

Equipments used:

Notes

What cuts of venison to use? You can use any cut that you would like. We recommend a leg roast or ground venison. If you're using a roast, cut it into cubes or thin strips.Can I make this stroganoff gluten-free?Yes, you can. To make it gluten-free, use a cornstarch slurry instead of flour to thicken it.Can I make it dairy-free?You could substitute a dairy-free or vegan sour cream replacement.What cut of venison should I use?Slice a rear-leg roast or steak thin, or use stew meat or ground venison. When we grind venison, we often add about 20% beef trimmings. This makes delicious burgers and stews, such as this stroganoff.Do I have to brown the meat?Technically, no, but practically, yes. The browning is what gives this stew all of its flavor.Do I need to add the wine?No, you can just add more Worcestershire sauce.What if I don’t have sour cream?Sour cream is the signature ingredient in this stew, so we really suggest getting some before you make it, but you could substitute Greek yogurt if you had to. You could also substitute cream cheese.Why don’t you add cream of mushroom soup?Cream of mushroom soup is a processed food. With this recipe, you are making a tastier version of cream of mushroom soup with fresh mushrooms and sour cream.What if I have no beef broth?You can use beef bouillon cubes and water. You can use venison broth if you have it. You can even use water in a pinch, especially if you browned the meat well.Can I cook it in my slow cooker?Yes. Just brown the meat and cook the vegetables and mushrooms in a skillet, then transfer them to the slow cooker. Deglaze the skillet with the sherry. Pour that into the slow cooker. Add the stock, Worcestershire sauce, and spices. Cook that for about 6 hours on low heat. Finish it with the sour cream and thickener about thirty minutes before serving. Increase the heat to high, and cook it with the lid off, stirring occasionally.
Yes, you can. To make it gluten-free, use a cornstarch slurry instead of flour to thicken it.
You could substitute a dairy-free or vegan sour cream replacement.
Slice a rear-leg roast or steak thin, or use stew meat or ground venison. When we grind venison, we often add about 20% beef trimmings. This makes delicious burgers and stews, such as this stroganoff.
Technically, no, but practically, yes. The browning is what gives this stew all of its flavor.
No, you can just add more Worcestershire sauce.
Sour cream is the signature ingredient in this stew, so we really suggest getting some before you make it, but you could substitute Greek yogurt if you had to. You could also substitute cream cheese.
Cream of mushroom soup is a processed food. With this recipe, you are making a tastier version of cream of mushroom soup with fresh mushrooms and sour cream.
You can use beef bouillon cubes and water. You can use venison broth if you have it.
You can even use water in a pinch, especially if you browned the meat well.
Yes. Just brown the meat and cook the vegetables and mushrooms in a skillet, then transfer them to the slow cooker. Deglaze the skillet with the sherry. Pour that into the slow cooker. Add the stock, Worcestershire sauce, and spices. Cook that for about 6 hours on low heat. Finish it with the sour cream and thickener about thirty minutes before serving. Increase the heat to high, and cook it with the lid off, stirring occasionally.

Nutrition Information

Show Details

Calories 416kcal (21%) Carbohydrates 38g (13%) Protein 29g (58%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 140mg (47%) Sodium 809mg (34%) Potassium 672mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 385IU (8%) Vitamin C 2mg (2%) Calcium 64mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 416 kcal

% Daily Value*

Calories	416kcal	21%
Carbohydrates	38g	13%
Protein	29g	58%
Fat	15g	23%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.3g	15%
Cholesterol	140mg	47%
Sodium	809mg	34%
Potassium	672mg	14%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	385IU	8%
Vitamin C	2mg	2%
Calcium	64mg	6%
Iron	4mg	22%