Venison Stroganoff is a hearty and satisfying dish that warms your soul on a cold winter day. It’s the perfect balance of flavors and textures, including tender and lean venison meat, earthy and savory mushrooms, sweet, caramelized onions, and tangy and creamy sour cream.
Want something different to make with your hunting bounty? This wild game comfort food is a definite must.
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What is Venison?
Venison is the meat of any game animal, but most commonly refers to deer. It is a lean, high-protein red meat that has a distinct earthy flavor. Venison can be cooked in similar ways as beef, such as steaks, roasts, burgers, or stews. However, because it has less fat, it can dry out easily and may benefit from adding extra fat or moisture.
Why This Wild Game Recipe is a Keeper
This Venison Stroganoff recipe is so good. It has a great flavor and texture and doesn’t taste gamey at all. If you don’t like venison, you can always substitute beef.
- 30 Minute Meal: Venison stroganoff is an easy skillet meal to make any night of the week.
- Family Friendly: It is a wonderful way to introduce wild game to your family. Because the cream sauce is so delicious.
- Adaptable: Can make this comfort food dish with backstraps, stew meat, loin or other sections of deer meat.
If you’re looking for more tempting recipes, try Roast venison, Venison Tips and Noodles, and more venison recipes.
Can I Use Other Game in this Stroganoff Recipe?
Of course, you can. Make this recipe with many types of game, such as elk or moose. Many types of game meat work great in this recipe.
Ingredient Notes for Venison Stroganoff Recipe
This venison stroganoff features tender sliced venison in a cream sauce and sliced mushrooms.
- Venison steak or roast: Cut into strips or cubes. Backstrap is also another good cut for this recipe.
- Beef broth: Use a sodium free version so you can control the seasoning.
- Mushrooms: Cleaned and sliced, use button mushrooms or baby bellas.
- White wine or sherry: This is a classic ingredient in your stroganoff.
- Sour cream: Go for the full fat version to finish the dish.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Venison Stroganoff
This classic French recipe is made on the stove top. You could also make it in a slow cooker or Instant Pot.
You can also make any substitutions that your family enjoys. Here are just a few favorites:
- Greek Yogurt: Replace the sour cream with Greek yogurt for the creamy sauce.
- Substitution: Just use beef to make a classic beef stroganoff.
- Variation: Make this classic stroganoff recipe in the slow cooker or instant pot.
- Worcestershire Sauce: This adds a wonderful umami flavor to the dish.
- Make: You can make in a Dutch oven. Brown the meat and make the recipe below.
How to Make Comfort Food with Venison Steak
This is one of the recipes I’d love to make for my family. It’s one of the best venison recipes.
These are the basic steps for making recipe for venison stroganoff. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Saute Onions
First, heat half the oil or butter in a large skillet and add onions. Sauté onion until tender. Then remove from pan. Add remaining oil to pan over high heat.
Step 2: Cook Venison and Scrap the Bits from the Bottom
In a shallow bowl, combine all purpose seasoning (this has salt and pepper and other seasonings), and cornstarch. Dredge meat in mixture until coated on all sides. Add sliced venison to hot pan. Sear until browned on all sides. Reduce heat to medium-high heat. Use a wooden spoon to scrape up all the brown bits from the browned venison from the bottom of the pan.
Step 3: Add Mushrooms and Cook Stroganoff
Next, deglaze the pan, add beef broth, add the mushrooms and onions back to the skillet, mustard, and wine. Stir to combine. Simmer at low heat and cook for an additional 10 minutes, stirring often to allow to thicken.
STEP 4: Prepare Noodles
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the egg noodles in boiling water until tender yet firm, or for 8 to 10 minutes or according to package directions.
STEP 5: Finish and Serve
Finally, remove meat from skillet and stir in the sour cream until smooth and creamy. Then, pour sauce over browned meat and serve over egg noodles. Finish with some fresh parsley.
Recipe FAQs and Reader Interactions about Venison
Expert Tips for Making Deer Meat Stroganoff
Whether you use beef or venison or other red meat, you won’t be able to resist the delicious flavor of this ultimate comfort food. If you’re looking for more wild game recipes, check out Hank Shaw or Hunter Angler Gardener Cook.
- Add Fresh Nutmeg: A dash of the nutmeg really enhances the dish.
- Garlic: Onions and garlic work well in this dish. Cook until garlic is fragrant.
- Cream of Mushroom Soup: You can use a can of soup in place of the mushrooms.
- Variation tip: In place of the cubed venison, try using a ground venison to make the stroganoff.
- Work in Batches: If make a large amount for a party, try cooking venison in batches. You may need another 30 minutes if it is a very large batch.
- Slice Thin: Make sure that all the venison is cut thin and uniform in size.
- Stock: Make homemade venison stock in place of the beef stock. Even 1 cup will enhance the flavor. Chicken stock or chicken broth works well too. Make sure to scrape the bottom of the pan to get all the bits.
What to Serve with Venison Steak Recipes
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Venison Stroganoff
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Ingredients
- 4 tablespoons vegetable oil, divided
- 1 onion, diced
- ½ teaspoon All Purpose Seasoning Blend
- ⅓ cup Cornstarch
- 2 pounds Venison steak or roast, cut into strips
- 14.5 ounces Beef broth
- 1 teaspoon Dijon mustard
- 8 ounces Mushrooms, cleaned and sliced
- ⅓ cup White wine or sherry
- ⅓ cup Sour cream
Instructions
- Heat half the oil in a large saute pan. Saute onion until tender. Remove from pan. Add remaining oil to pan over high heat.
- In a shallow bowl, combine salt, pepper, and cornstarch. Dredge meat in mixture until coated on all sides. Add meat to hot pan and cook until browned on all sides. Reduce heat to medium.
- .Add beef broth, mushrooms, mustard, and wine. Simmer for 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.
- Remove meat from skillet and stir in sour cream until smooth and creamy. Pour sauce over meat and serve.
Christina’s Notes
- Add Fresh Nutmeg: A dash of the nutmeg really enhances the dish. Garlic. Onions and garlic work well in this dish, the garlic is fragrant.
- Cream of Mushroom Soup: You can use a can of soup in place of the mushrooms.
- Variation tip: In place of the cubed venison try using a ground venison to make the stroganoff.
- Work in Batches: If make a large amount for a party, try cooking venison in batches. You may need another 30 minutes if it is a very large batch.
- Slice Thin: Make sure that all the venison is cut thin and uniform in size.
- Stock: Make homemade venison stock in place of the beef stock even 1 cup will enhance the flavor. Chicken stock or chicken broth works well too. Scraping the bottom of the pan to get all the bits is vital.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Yummy as written. I’ve never been a fan of cooking sherry so I have used the sweet vermouth or a red table wine I seem to always have on hand. Served with crusty garlic bread and green beans or salad or broccoli and you have a wonderful meal.
That sounds wonderful!
If I cooked this in a slow cooker, would 6hrs on low be the right place to start? I have some venison labelled ‘stewing’ in my freezer that could work well for this recipe. I would add the sour cream just before serving.
Could this be done in the crockpot?
Yes. Just do it low and slow. Venison can be tough if cooked for too long.
For a venison recipe this was amazing! We sometimes struggle with making a meal that doesn’t taste gamey. This is it! Delicious!! My whole family even our children devoured it!
This sounds sooooo good!