Wild Game

Venison Stroganoff

On The Menu Tonight – Venison Stroganoff! A friend of mine graciously offered me some venison. Since I don’t get a lot of venison, I wanted to make sure to cook it properly. After a bunch of research, I came up with this recipe. It turned out really well if I say so myself! I brought some to my friend who gave me the meat and he enjoyed it very much. If you have the chance to get some venison, I hope that you’ll try this recipe and let me know how it turned out.

Venison Stroganoff

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Wild Game
By Patrick Dulmage Serves: 4-6
Prep Time: 20 minutes Cooking Time: 1.5 hours Total Time: 1 hour 50 minutes

Venison Stroganoff

Ingredients

  • 1 lb venison cut into cubes
  • 2 cans condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 package (16 oz) uncooked egg noodles
  • Garlic powder, Salt & Pepper to taste
  • 1 container (8 oz) sour cream
  • 4-8 oz of button or cremini mushrooms
  • ½ - 1 cup beef or venison stock
  • Parsley, chopped for garnish

Instructions

1

Put on your pot of water for the noodles.

2

Season venison with salt, pepper, and garlic powder.

3

Cook’s note, bring your meat to room temp before you cook it.

4

Sauté onion and mushrooms over medium-high heat until onions are translucent.

5

Add the venison and brown on each side. Don’t overcook the venison… when it looks like medium rare it’s done.

6

Add the beef / venison stock as well as the soup and reduce heat to low and simmer.

7

Your water should be boiling or close by now. Drop the noodles into salted water and cook according to package.

8

Stir in the sour cream and a little of the chopped parsley to the venison mixture as the noodles finish cooking.

9

Drain the noodles, put in serving dish/bowl and pour the venison mixture over the noodles.

10

Garnish with the parsley and enjoy!

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