Venison Stroganoff Recipe

Introduction

This Venison Stroganoff is a comforting and flavorful twist on the classic dish, featuring tender venison strips simmered in a creamy mushroom sauce. Perfect for a cozy dinner, it pairs beautifully with egg noodles or mashed potatoes.

Ingredients

• 1 pound venison (steaks or roast)
• 2 Tablespoons olive oil
• 1 onion (sliced into thin strips)
• 1 cup mushrooms (sliced)
• ½ teaspoon granulated garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups beef broth
• 2 Tablespoons all-purpose flour
• 5 Tablespoons sour cream
• 1 Tablespoon Worcestershire sauce

Instructions

1. Step 1: Place the venison pieces on a cutting board, cover with plastic wrap, and gently pound with a meat mallet until thin. Then slice into thin strips.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the sliced onion and mushrooms for about 7 minutes, stirring occasionally. Remove from the pan and set aside.
3. Step 3: In the same skillet, heat the remaining olive oil over high heat. Add the venison strips and cook for 5–6 minutes, stirring constantly. Near the end of cooking, season with salt, black pepper, and granulated garlic.
4. Step 4: Pour 1 cup of beef broth into the skillet to deglaze, scraping up any browned bits stuck to the pan.
5. Step 5: Stir the mixture, reduce heat to low, cover with a lid, and simmer for 20 minutes to tenderize the meat.
6. Step 6: In a separate bowl, whisk together the remaining 1 cup beef broth, flour, sour cream, and Worcestershire sauce until smooth.
7. Step 7: Pour the sour cream mixture into the skillet, then add the sautéed onions and mushrooms back in.
8. Step 8: Stir well and continue to simmer uncovered for another 15 minutes, stirring occasionally to prevent sticking.
9. Step 9: Serve the stroganoff hot over egg noodles or mashed potatoes for a satisfying meal.

Tips & Variations

• For extra richness, add a splash of heavy cream along with the sour cream mixture.
• If venison is not available, beef sirloin can be substituted for a similar flavor.
• Sautéing mushrooms and onions separately helps keep their texture crisp and flavorful.
• Serve with fresh parsley or dill for a bright garnish.

Storage

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of venison?

Yes, beef is a great substitute if venison is not available. Choose a tender cut like sirloin or tenderloin and follow the same cooking steps.

Is it necessary to pound the venison before slicing?

Pounding the venison thin helps tenderize the meat and ensures even cooking. If using a tender cut, you may slice it thinly without pounding.

Venison Stroganoff Recipe

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★★★★★

4.6 from 136 reviews

A rich and creamy Venison Stroganoff recipe featuring tender venison strips simmered with mushrooms and onions in a savory sour cream and beef broth sauce, perfect served over egg noodles or mashed potatoes.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Meat

• 1 pound venison (steaks or roast)

Vegetables

• 1 onion (sliced into thin strips)
• 1 cup mushrooms (sliced)

Seasonings and Sauces

• ½ teaspoon granulated garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 5 Tablespoons sour cream
• 1 Tablespoon Worcestershire sauce

Liquids and Others

• 2 Tablespoons olive oil
• 2 cups beef broth
• 2 Tablespoons all-purpose flour

Instructions

1. Prepare the Venison: Place the venison pieces on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin. Then slice into thin strips.
2. Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the sliced onion and mushrooms for 7 minutes, stirring occasionally until softened. Transfer them to a plate and set aside.
3. Cook Venison: In the same skillet, heat the remaining 1 tablespoon olive oil over high heat. Add the venison strips and cook for 5 to 6 minutes, stirring constantly. Towards the end, season with salt, ground black pepper, and granulated garlic.
4. Deglaze the Pan: Pour 1 cup of beef broth into the skillet and scrape the bottom to loosen any browned bits, incorporating rich flavor into the sauce.
5. Simmer Venison: Stir well, then reduce heat to low. Cover the skillet with a lid and let it simmer gently for 20 minutes to tenderize the venison.
6. Make Sour Cream Sauce: In a bowl, whisk together the remaining 1 cup beef broth, all-purpose flour, sour cream, and Worcestershire sauce until smooth and well combined.
7. Combine Ingredients: Pour the sour cream mixture into the skillet with the venison. Return the sautéed onions and mushrooms to the pan as well.
8. Final Simmer: Stir everything thoroughly and simmer the stroganoff for another 15 minutes, stirring occasionally to prevent sticking and to blend flavors.
9. Serve: Serve the Venison Stroganoff hot over egg noodles or mashed potatoes for a comforting meal.

Notes

• For best results, use fresh venison steaks or roast for tender texture.
• You can substitute sour cream with Greek yogurt for a lighter option.
• Serve with buttered egg noodles or creamy mashed potatoes to soak up the sauce.
• Adjust seasoning according to taste, especially salt and pepper.
• Be careful not to overcook venison to avoid toughness.

Keywords: Venison Stroganoff, venison recipe, stroganoff, venison strips, creamy venison sauce, mushroom stroganoff, beef broth venison