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.
- 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
Put on your pot of water for the noodles.
Season venison with salt, pepper, and garlic powder.
Cook’s note, bring your meat to room temp before you cook it.
Sauté onion and mushrooms over medium-high heat until onions are translucent.
Add the venison and brown on each side. Don’t overcook the venison… when it looks like medium rare it’s done.
Add the beef / venison stock as well as the soup and reduce heat to low and simmer.
Your water should be boiling or close by now. Drop the noodles into salted water and cook according to package.
Stir in the sour cream and a little of the chopped parsley to the venison mixture as the noodles finish cooking.
Drain the noodles, put in serving dish/bowl and pour the venison mixture over the noodles.
Garnish with the parsley and enjoy!