Venison Stroganoff

Venison Stroganoff

from therusticelk.com
55 min

Venison Stroganoff - Cubed venison is slow cooked in a creamy base to make this rich, comforting dish.

Ingredients

  • 1 LB Cubed Venison (roast or backstrap is fine)
  • 1 Cup Onion (thinly sliced)
  • 2 Cloves Garlic (minced)
  • 8 OZ Button Mushrooms (thickly sliced, stems removed)
  • 1/2 Cup Butter, divided
  • 1/4 Cup All Purpose Flour
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/3 Cup Red Wine
  • 1 1/2 Cups of Beef Broth (sub venison broth or vegetable broth)
  • 1 Pint Sour Cream
  • 1/2 tsp Dried Parsley Leaves
  • 1/4 tsp Dried Thyme

Directions

  1. 1

    Melt two tablespoons of butter in a large skillet or Dutch oven. Sauté mushrooms until tender. Season them with salt and pepper and cook for an additional minute. Transfer them to a large bowl and set aside.

  2. 2

    Generously season cubed venison with salt and pepper and dredge in flour.

  3. 3

    Melt another two tablespoons of butter in the skillet and brown the venison on all sides, making sure the meat doesn't touch inside the skillet. Work in batches if necessary. Add browned venison to the bowl of mushrooms.

  4. 4

    Pour red wine into a hot skillet to deglaze the pan, and use a wooden spoon to break loose the browned bits on the bottom of the pan. Pour the wine in with the mushrooms and venison and sit to the side.

  5. 5

    Melt another two tablespoons of butter in the skillet and sauté the onions and garlic until the onion is translucent and the garlic is fragrant.

  6. 6

    Add the meat, mushrooms, and wine from the bowl back to the skillet and then pour in the broth. Stir to combine and heat over low heat until thickened.

  7. 7

    Once thickened, remove from the heat and stir in sour cream, thyme, and parsley.

  8. 8

    Serve hot over buttered noodles.