Creamy Venison Stroganoff

Name: Creamy Venison Stroganoff
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g venison loin (cut into strips); 1 tbsp olive oil; 1 cup beef stock (low-sodium); 1 cup sour cream (full-fat); 2 tbsp all-purpose flour; 1 cup mushrooms (sliced); 1 large onion (finely chopped); 2 cloves garlic (minced); 1 tbsp Dijon mustard; 1 tsp paprika; to taste salt and pepper

65 min 4 servings Medium

All Recipes

Savour the rich and hearty flavours of venison stroganoff in this comforting and classic dish.

Prep

20 min

Cook

40 min

Total

65 min

Servings

Difficulty

Medium

Venison Stroganoff is a decadent twist on the classic beef stroganoff. Using tender venison instead of beef adds a unique, gamey flavour that pairs beautifully with the creamy sauce. This dish is perfect for those who enjoy rich, hearty meals and are looking for something a bit different. Our version of venison stroganoff balances the robust taste of venison with a creamy, savoury sauce, making it a comforting choice for cold evenings or special occasions. It's an ideal recipe for those who have access to venison and are seeking new ways to enjoy this lean, tasty meat.

Instructions

Prepare the venison

Season the venison strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the venison strips until browned on all sides, about 5 minutes. Remove and set aside.

Pro tip: Ensure the skillet is hot before adding venison for a good sear.

Cook the onions

In the same skillet, add the chopped onion and cook over medium heat until translucent, about 3-4 minutes.

Pro tip: Stir occasionally to prevent burning.

Add mushrooms and garlic

Add the sliced mushrooms and minced garlic to the onions. Cook until the mushrooms are golden and the garlic is fragrant, about 5 minutes.

Pro tip: Avoid overcrowding the skillet to allow mushrooms to brown properly.

Make the sauce

Sprinkle flour over the mushroom mixture and stir to coat. Gradually pour in beef stock, stirring constantly until the mixture begins to thicken.

Pro tip: Use a whisk to prevent lumps in the sauce.

Incorporate sour cream

Lower the heat and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and well combined.

Pro tip: Do not boil the sauce after adding sour cream to prevent curdling.

Combine venison

Return the venison strips to the skillet, coating them in the sauce. Cook for an additional 5-7 minutes until heated through.

Pro tip: Taste and adjust seasoning as necessary before serving.

💡

Tips & Tricks

Sear the venison properly to lock in juices.
Use high-quality beef stock for richer flavour.
Let the stroganoff rest before serving for enhanced taste.

Frequently Asked Questions

What cut of venison is best for stroganoff?

Venison loin is ideal for stroganoff as it is tender and cooks quickly.

Can I make venison stroganoff ahead of time?

Yes, you can prepare the sauce a day in advance and store it in the refrigerator.

How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding sour cream; keep it on low heat.

How long does venison stroganoff last in the fridge?

It can be stored in the refrigerator for up to 3 days.

What to serve with venison stroganoff?

Serve it over egg noodles or mashed potatoes with a side of green beans or salad.

Serving Suggestions

Serve your venison stroganoff over a bed of buttery egg noodles or mashed potatoes for a classic pairing. A side of steamed green beans or a fresh salad complements the richness of the dish wonderfully. You can prepare the sauce a day ahead, storing it in the refrigerator and reheating gently before serving. Leftovers keep well for up to three days in the fridge, making it a convenient option for meal prep.

Nutrition per serving

450

Calories

36g

Protein

25g

Fat

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