Vension Stroganoff with Spatzle
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
806 kcal
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Course
Main Course
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Cuisine
French
Vension Stroganoff with Spatzle
Description
This recipe starts by preparing spaetzle dough with flour, eggs, sour cream, and seasoning, thinned with heavy cream to a batter consistency, then formed into small dumplings and boiled. Spaetzle can be made ahead and kept to prevent sticking. The venison is salted and seared to develop flavor and retain juices, then sautéed with shallots, garlic, and a combination of cremini and shiitake mushrooms. Ground nutmeg adds warmth and depth.
The venison and mushrooms are deglazed with Madeira wine, then finished with sour cream and fresh dill to create a rich sauce. The resulting stroganoff has tender meat and mushrooms coated in a creamy, mildly tangy sauce. Served atop or alongside spaetzle, this dish combines soft noodles that absorb sauce well with robust venison flavors.
Optional dill pollen garnish adds aromatic interest, and heavy cream can be added to loosen the sauce if needed. The layering of textures and flavors creates a hearty, warming plate suitable for cooler weather or special occasions.
Ingredients
- 4 tablespoons butter
- 1 1/2 pounds venison backstrap in one piece
- 2 shallots minced, large
- 2 garlic minced, cloves
- 1/4 pound cremini mushrooms sliced, or button mushrooms
- 1/4 pound shiitake mushrooms sliced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons dill chopped, fresh
- 1/4 cup madeira wine or sherry
- 1 cup sour cream at room temperature
- dill pollen optional, to garnish
- heavy cream optional (to loosen sauce
SPATZLE
- 2 cups flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper or white pepper
- 1 to 2 teaspoons salt
- 1 egg lightly beaten
- 1/2 cup sour cream
- heavy cream up to 3/4 cup
Instructions
- I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
- Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
- To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
- Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
- Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
- Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 57g | 19% |
| Protein | 63g | 126% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 250mg | 83% |
| Sodium | 290mg | 12% |
| Potassium | 1146mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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