Canned Venison Stroganoff Recipes

CANNED DEER MEAT STROGANOFF

Steps:

• 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
• 2. Meanwhile cook noodles.
• 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
• 4. Serve over noodles garnished with parsley.

VENISON STROGANOFF

Steps:

• 1. Place venison in a bowl. Add the flour, and toss to coat the cubed meat. Once coated, add venison to the skillet, and brown according to the following directions below.
• 2. In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet. Now add the diced onion, and continue cooking the meat until it's browned evenly. Once the venison is browned, cover the skillet, and remove skillet from the heat.
• 3. Preheat the oven to 325 degrees.
• 4. In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.
• 5. Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce. Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.
• 6. After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir. Cover, and place the casserole back in the oven to cook for another 30 minutes.
• 7. About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions. (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.
• 8. Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.

SLOW COOKER VENISON STROGANOFF MEAL

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
• Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

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.

CANNED VENISON

Steps:

• Raw pack:.
• Add 1 tsp canning salt per quart jar.
• Add 1/2 beef bouillon cube to each jar.
• Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
• Remove air bubbles leaving 1 inch head space. Affix two part lids.
• Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.