Best Venison Stroganoff Ever Recipes

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THICK AND RICH VENISON STROGANOFF



Thick and Rich Venison Stroganoff image

A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by grncreek

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h45m

Yield 8

Number Of Ingredients 19

1 (2 pound) venison roast, cut into 1/2-inch-thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
1 pinch salt
3 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
¾ cup water
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
¼ teaspoon red pepper flakes, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 (3 ounce) package cream cheese, softened
salt and ground black pepper to taste

Steps:

  • Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
  • Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
  • Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
  • Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 9.5 g, Cholesterol 120.3 mg, Fat 19 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 9.6 g, Sodium 741.5 mg, Sugar 2.2 g

VENISON STROGANOFF



Venison Stroganoff image

I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.

Provided by Miss Erin C.

Categories     Deer

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs venison, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced onion
1 cup sliced fresh mushrooms
3 -5 tablespoons butter
2 tablespoons flour
2 cups beef broth
3 -4 tablespoons sherry wine
2 tablespoons tomato paste
1 teaspoon dry mustard
2/3 cup sour cream
cooked rice or cooked potato

Steps:

  • Season venison with salt and pepper, refrigerate for 2 hours.
  • In a large skillet, saute onion and mushrooms in butter until tender.
  • Remove from skillet and set aside.
  • In the same skillet, brown venison, adding more butter if necessary.
  • Remove meat and stir in flour.
  • Gradually add broth, stirring constantly.
  • Stir in sherry, tomato paste and mustard to make a smooth gravy.
  • Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
  • Just before serving, stir in sour cream and heat until bubbly.
  • Serve over hot noodles, rice or potatoes.

BEST VENISON STROGANOFF EVER



Best Venison Stroganoff Ever image

This recipe came from my mom. I live in the South, where friends and family deer hunt on a regular basis. This is just something different to do with deer meat besides plain old steak or deerburgers.

Provided by ckmclements

Categories     Deer

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs venison steak
4 tablespoons butter
1/2 cup mushroom
1/2 cup tomato sauce
1 garlic clove, crushed
2 teaspoons salt
1 teaspoon pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream

Steps:

  • Cut meat into 3/4 inch cubes, brown in butter, and add tomato sauce and mushrooms.
  • Cover and simmer 30 minutes.
  • Add other ingredients, stir together, and simmer one hour. Extra liquid may be added to thin the consistency, if desired. Serve over rice.

Nutrition Facts : Calories 638.1, Fat 38, SaturatedFat 19, Cholesterol 248.8, Sodium 2512.8, Carbohydrate 15.6, Fiber 0.7, Sugar 3.7, Protein 57.2

VENISON STROGANOFF



Venison Stroganoff image

This is an easy and very good recipe that my family loves, cooked with venison.

Provided by Cathy

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 45m

Yield 4

Number Of Ingredients 7

1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Steps:

  • Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g

TED NUGENT'S VENISON STROGANOFF



Ted Nugent's Venison Stroganoff image

Make and share this Ted Nugent's Venison Stroganoff recipe from Food.com.

Provided by HeidiSue

Categories     Deer

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs venison steak, fat trimmed and cut into thin strips
3 tablespoons butter (or more)
8 ounces fresh mushrooms, sliced
1/3 cup cooking sherry
1/3 cup water
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
1 dash garlic salt
1 dash curry powder
1 beef bouillon cube
1 cup sour cream

Steps:

  • Add butter to a largeskillet and brown the venison and mushrooms quickly.
  • Stir in sherry and water.
  • Add the onion soup mix, garlic salt, curry powder and bouillon cube.
  • Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
  • Just before serving add sour cream, heat through and serve.
  • Serve it over rice or egg noodles.

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