Venison Stroganoff
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
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
Generously season cubed venison with salt and pepper and dredge in flour.
- 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
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
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
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
Once thickened, remove from the heat and stir in sour cream, thyme, and parsley.
- 8
Serve hot over buttered noodles.
Venison Stroganoff
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About this Recipe
Craving a comforting, deeply satisfying meal that feels both special and incredibly hearty? This Venison Stroganoff delivers a rich, creamy experience that transforms game meat into an unforgettable dish. It's the perfect way to enjoy venison, making it tender and flavorful.
This recipe shines by slow cooking cubed venison in a lusciously creamy base, ensuring every bite is fork-tender and infused with savory goodness. The careful balance of earthy mushrooms, aromatic garlic and onion, and a touch of red wine builds a complex flavor profile that elevates this classic comfort food far beyond the ordinary.
A Taste of Comfort
You'll discover a robust and tender venison that melts in your mouth, enveloped in a luxurious, tangy sour cream sauce. The sweetness of the onions and the umami of the button mushrooms provide a beautiful counterpoint to the rich meat, while a hint of dried parsley and thyme adds a warming, aromatic finish. This dish promises a deeply satisfying and savory experience, perfect for warming up on a chilly evening. It's designed to be a substantial, comforting meal that feels both rustic and refined.
Customization & Variations
Feel free to experiment with the venison cut; while cubed roast or backstrap are suggested, choose what you have on hand. For the broth, you can easily swap beef broth for venison broth to lean into the game flavor even more, or use vegetable broth for a lighter touch. If you prefer, a splash of brandy instead of red wine could add a different layer of depth. For extra earthiness, consider adding more mushrooms or a mix of wild varieties.
Serve this Venison Stroganoff over classic egg noodles, fluffy mashed potatoes, or even alongside some crusty bread to soak up every last drop of the rich, creamy sauce. It's an ideal choice for a cozy family dinner or a comforting meal after a long day.