Venison Stroganoff Recipe

I discovered a recipe that changed how I approach venison beef stew, where tender venison meets a rich, vibrant creamy sauce. The interplay of mushrooms and garlic invites each bite to delight the senses. I encourage you to explore this exceptional dish that always surprises with every mouthful I savor.

I’ve been experimenting with different venison recipes for a while and this Venison Stroganoff really blew my mind. I started off by browning 2 lbs cubed venison in 2 tbsp olive oil with 1 tsp salt and 1/2 tsp ground black pepper, then tossed in a large chopped onion and 3 minced garlic cloves to really build up the flavor.

I added in some sliced mushrooms and dusted 2 tbsp all-purpose flour to help thicken the sauce. I also mixed in 2 cups beef broth, 1 tbsp tomato paste, Worcestershire sauce, and a touch of paprika to bring out that bold, hunting recipes kind of vibe that reminds me of good old venison stew meat recipes.

After a slow simmer with 2 bay leaves, I stirred in 1 cup sour cream and 1 tbsp Dijon mustard. Finishing with some fresh parsley really lifted the dish and made it uniquely mine.

Why I Like this Recipe

I love this venison stroganoff for a few reasons. First off, the cubed venison becomes super tender after hours of slow cooking and the way the juices mix with the creamy sauce really brings out the flavor. Secondly, I like how the sour cream and Dijon mustard combine to give the dish a tangy twist that is just perfect with the mushrooms and onions. Also, I appreciate that it isnt too hard to make even though its full of depth and warmth, making me feel like I’m enjoying a comforting home-cooked meal. Finally, the mix of spices and fresh parsley makes every bite a little adventure of taste. Honestly, this rich and comforting dish is one of my favorites because it feels both fancy and down-to-earth at the same time.

Ingredients

Venison Stroganoff is a hearty dish that balances lean protein, earthy vegetables, and tangy cream.

Below are some of the key ingredient and what they bring to the table.

Each ingredient plays an important role in building the perfect balance of flavor and nutrition.

Enjoy each bite of this comforting meal.

• Venison: Lean, high-protein meat that delivers a rich and hearty flavor.
• Mushrooms: Bring earthy taste, fiber, and a light texture to the dish.
• Sour Cream: Adds tangy creaminess for a smooth, rich sauce.
• Onions: Provide natural sweetness and a strong base flavor.
• Garlic: Brings a bold kick that enhances the overall taste.

Ingredient Quantities

• 2 lbs cubed venison
• 2 tbsp all-purpose flour
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 2 bay leaves
• 2 tbsp chopped fresh parsley

How to Make this

1. Toss the cubed venison in the all-purpose flour, salt, and black pepper until well coated.

2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat and brown the meat in batches so it gets a nice sear, then remove and set aside.

3. In the same pot, add the chopped onion and cook it until soft, stirring frequently, then add the minced garlic and let it cook for about a minute.

4. Stir in the sliced mushrooms and cook until they begin to brown and release their juices.

5. Pour in the beef broth and stir in the tomato paste, Worcestershire sauce, and paprika until the paste is well mixed into the liquid.

6. Return the browned venison to the pot along with the two bay leaves.

7. Bring the stew to a simmer, then cover the pot and let it cook on low heat for about an hour or until the venison is very tender.

8. Once the meat is tender, reduce the heat and slowly stir in the sour cream and Dijon mustard until the sauce is creamy and smooth.

9. Let the stroganoff simmer for a few more minutes to combine all the flavors; taste and adjust the salt and pepper if needed.

10. Sprinkle the chopped fresh parsley over the dish right before serving and enjoy your comforting Venison Stroganoff over noodles, mashed potatoes, or rice.

Equipment Needed

1. Mixing bowl for coating the venison with flour, salt, and pepper
2. Cutting board for chopping the onion, garlic, and mushrooms
3. Chef’s knife for chopping the vegetables and slicing the mushrooms
4. Measuring spoons for the salt, pepper, tomato paste, Worcestershire sauce, paprika, and Dijon mustard
5. Measuring cup for the beef broth and sour cream
6. A large heavy pot or Dutch oven with a lid for browning the meat and simmering the stew
7. Wooden spoon for stirring and scraping the pot during cooking
8. Tongs or a spatula for handling the meat during browning and returning it to the pot

FAQ

Venison Stroganoff Recipe Substitutions and Variations

• If you don’t have all-purpose flour, try using cornstarch instead. Use about half as much because it’s stronger as a thickener.
• If olive oil isn’t available, you can use butter for a richer flavor in the dish.
• You can swap out the mushrooms with button or cremini mushrooms for a slightly different taste.
• For sour cream, plain Greek yogurt can work as a healthier alternative with a similar tang.

Pro Tips

1. Make sure you dont overcrowd the pan when searing the venison because if you do, the meat steams instead of getting a good browning and that really hampers the flavor.
2. When you are adding in the sour cream and mustard, take your time and lower the heat so the cream doesnt curdle. Just stir slowly and you’ll see a smooth sauce.
3. Try to get the mushrooms really brown in the pot so they give off more flavor. This little extra step really makes a difference.
4. Taste the stew before serving and adjust the salt and pepper if needed because sometimes the flavors change a bit during that long simmer.