This easy version of venison stroganoff has strips of venison in a creamy savory sauce with onions and mushrooms. Serve it over egg noodles or mashed potatoes for a meal your family will love.
There is a reason beef stroganoff is one of the most searched recipes on the internet. It is a comfort food classic.
This recipe uses up some of the deer meat that is in your freezer. It is a great way to use it up before it is time to restock.
If you have some venison steaks or roast, this is a great way to use that. If you have ground venison, you can still make it.
Just brown the grind rather than using strips. Either way, you just need a few more simple ingredients and the meal will be ready.
Tips for Making It Great
If you pan doesn’t have enough surface area to spread out the meat, brown it in batches.
Use the first couple of glugs of beef broth to deglaze the bottom of the pan. You could also use some dry white wine in place of about ½ cup of the broth if you want the full stroganoff flavor.
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You don’t have to cook the strips of meat all the way through when you are browning them. They will be extra tender if you just brown the outside and leave them a little pink on the inside. They will cook more in the sauce.
Storage
Leftover venison stroganoff can be stored in an airtight container in the fridge for up to 4 days. Store the stroganoff and noodles separately for the best reheating experience.
We are big fans of egg noodles, so we normally serve stroganoff over noodles. However, you could spoon it over mashed potatoes or rice if you prefer.
That’s about it! Of course you can use beef if you don’t have venison. Just be sure to make some!
Venison Stroganoff
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
- Place the 1 pound venison pieces on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin. Slice into thin strips.
- Heat 1 Tablespoon olive oil in a skillet over medium heat. Sauté the 1 onion and 1 cup mushrooms for 7 minutes, stirring occasionally. Transfer to a plate and set aside.
- In the same skillet, heat the remaining olive oil over high heat. Cook the venison strips for 5–6 minutes, stirring constantly. Sprinkle the meat with the 1 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon granulated garlic the end of the cooking time.
- Add 1 cup of beef broth to the pan, using it to deglaze the bottom of the pan by scraping up any bits that are stuck.
- Stir well, reduce the heat to low, cover with a lid, and simmer for 20 minutes.
- In a bowl, combine the remaining cup beef broth with 2 Tablespoons all-purpose flour, 5 Tablespoons sour cream, and 1 Tablespoon Worcestershire sauce. Whisk until smooth.
- Pour the sour cream mixture into the skillet. Add the sautéed onions and mushrooms back to the pan.
- Stir well and simmer for an additional 15 minutes, stirring occasionally.
- Serve hot over egg noodles or mashed potatoes.
Video
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