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Venison Stroganoff

Jeremiah Doughty | From Field to Plate

venison stroganoff

Stroganoff is a Russian dish typically prepared with beef. Stroganoff is prepared in various ways around the world, but the American version features a sour cream sauce and is served over noodles. Venison is a great substitute for beef in any beef dish and this venison stroganoff recipe is just as tasty served over potatoes. 

Ingredients:

  • 1-2 pounds venison roast, sliced thin 
  • 2 tablespoons Worcestershire sauce 
  • 1/2 teaspoon salt 
  • 1 tablespoon cracked pepper 
  • 1 tablespoon smoked paprika 
  • 4 tablespoons flour 
  • 1 tablespoon  butter 
  • 1.5 cups venison broth *sub beef broth is needed 
  • 1 teaspoon dried mustard 
  • 6 cloves garlic, minced 
  • 8 oz. sliced mushrooms 
  • 1/3 cup sour cream 
  • 1/3 cup red wine
  • 1 medium yellow onion, sliced 
  • 2 springs rosemary 
  • Salt to taste 

Directions:  

  1. Slice Venison steaks thin, about 1/4 inch thick
  2. In cast iron or dutch oven add butter bring to medium heat. 
  3. While butter Is heating season venison with cracked pepper and smoked paprika 
  4. Dredge each piece of meat in flour and add to butter, brown on each side, remove from skillet. 
  5. In skillet add onions and cook 3 minutes, until soft. Add garlic, cook additional 2 minutes.
  6. Add meat back to skillet along with Worcestershire, red wine and rosemary, cook until wine has reduced and no longer smells like alcohol. 
  7. Add broth, mustard and remaining pepper, salt and paprika. Bring to boil, reduce to simmer and cover until meat is tender. 
  8. 5 minutes before serving fold in sour cream and mushrooms. Turn off heat and let sit covered for 5 minutes.
  9. Plate over fresh pasta or mash and enjoy.  
     

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