Best Venison Stroganoff Ever Recipes

SLOW COOKER VENISON STROGANOFF

Steps:

• Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
• Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
• Set slow cooker on Low, and cook for 8 to 10 hours.
• Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

VENISON STROGANOFF

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.

BEST VENISON STROGANOFF EVER

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.

THICK AND RICH VENISON STROGANOFF

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.

VENISON STROGANOFF

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.

FROM-SCRATCH VENISON STROGANOFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
• Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
• Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.