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