Venison Stroganoff
Embrace the robust flavors of the forest with this venison stroganoff recipe, a hearty twist on the classic that promises to delight your palate. Let the rich taste of venison meld with creamy sauce and tender noodles for a comforting meal that will warm any chilly evening.
This is an incredible 30-minute meal that the whole family will love—rich and filling, with a silky sauce served over a bed of noodles.
According to Wikipedia, Stroganoff is a mid-19th-century Russian dish made with sautéed beef and sour cream. In a strange twist, it was invented by French chefs working for the Stroanov family. We’ve taken a bit of a license and used venison for this version.
What you need
- Deer meat: Use stew meat or strips from the back legs or ground venison. This recipe works for any wild game meat, including elk, antelope, rabbit, and even goose, or duck.
- Mushrooms: Baby Bellas or button mushrooms, sliced thin. You can use wild mushrooms that you have foraged (be sure your mushrooms are edible) you can also use dried, reconstituted mushrooms.
- Butter: You can also use olive oil.
- Onion: Diced yellow or white onion.
- Garlic: Minced fresh garlic is the best.
- Acid: Deglaze the pan with sherry, brandy, or red wine.
- Worcestershire sauce: Adds a bit of umami flavor.
- Beef stock: Use beef stock or venison stock for the gravy.
- Thickener: Thicken the gravy with flour or cornstarch roux.
- Sour Cream: Whole milk sour cream is the best.
- Herbs: Fresh or dried thyme and sage.
- Salt and Pepper: Freshly cracked black pepper and kosher or sea salt.
- Noodles: Wide egg noodles, kluski, or spaetzle are good choices for stroganoff.
How to Make it
Step One:
Brown the meat in a heavy skillet over medium-high heat.
Step Two:
While the meat is browning, chop the onion.
Step Three:
Remove the meat to a plate, reduce the burner to medium heat, add butter to the pan, and sauté the onions.
Step Four:
Mince the garlic cloves. Add them to the softened onions. Cook for an additional two minutes.
Step Five:
Add the sliced mushrooms to the Dutch oven. Soften for about 5 minutes, stirring often with a wooden spoon.
Step Six:
Add the wine to deglaze the pan. Scrap all the browned bits off of the bottom of the pan.
Add the meat and stock back to the pan. Cook for about 10 minutes.
Step Seven:
Finish with the sour cream and thicken it with the roux.
Pour the stroganoff over a bed of noodles. Garnish the plate with chopped parsley.
What to Serve with Stroganoff?
- Serve the stroganoff with buttered noodles, spaetzle, or kluski.
- Mashed Potatoes
- Green Peas
- Green Beans
- Glazed Carrots
What to do with Leftovers?
Storage: Store leftover stroganoff in an air-tight container for 3-4 days.
Freezing: You can’t freeze it once you add the cream. However, you can make a large batch, remove as much as you like, and freeze it before the last step, adding the cream. You can thicken it with flour or cornstarch before freezing.
Reheating: Reheat leftovers in the microwave for about 90 seconds. They can also be heated over low heat on the stove. Add a splash of milk or heavy cream so that they don’t stick.
Frequently Asked Questions
Yes, you can. To make it gluten-free, use a cornstarch slurry instead of flour to thicken it.
You could substitute a dairy-free or vegan sour cream replacement.
Slice a rear-leg roast or steak thin, or use stew meat or ground venison. When we grind venison, we often add about 20% beef trimmings. This makes delicious burgers and stews, such as this stroganoff.
Technically, no, but practically, yes. The browning is what gives this stew all of its flavor.
No, you can just add more Worcestershire sauce.
Sour cream is the signature ingredient in this stew, so we really suggest getting some before you make it, but you could substitute Greek yogurt if you had to. You could also substitute cream cheese.
Cream of mushroom soup is a processed food. With this recipe, you are making a tastier version of cream of mushroom soup with fresh mushrooms and sour cream.
You can use beef bouillon cubes and water. Or use venison broth if you have it.
You can even use water in a pinch, especially if you browned the meat well.
Yes. Just brown the meat and cook the vegetables and mushrooms in a skillet, then transfer them to the slow cooker. Deglaze the skillet with the sherry. Pour that into the slow cooker. Add the stock, Worcestershire sauce, and spices. Cook that for about 6 hours on low heat. Finish it with the sour cream and thickener about thirty minutes before serving. Increase the heat to high, and cook it with the lid off, stirring occasionally.
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Venison Stroganoff
Ingredients
- 1½ pounds venison See notes below
- 10 ounces sliced Mushrooms
- 4 Tablespoons Butter
- 1 medium Onion
- 2 cloves garlic
- ¼ cup Sherry
- 2 Tablespoon Worcestershire sauce
- 2 cups beef stock
- ½ Teaspoon dried thyme
- ½ Teaspoon sage, dried
- 2 Teaspoons coarse kosher salt or sea salt divided
- 1 Teaspoon cracked black pepper
- 1 cup sour cream
- ¼ cup all-purpose flour or cornstarch
- 1 bag wide egg noodles
Instructions
- Prepare the venison meat for cooking. Brown it in batches, with butter in a cast iron skillet. Season each batch with salt and pepper. When a batch is done, remove it to a large bowl.1½ pounds venison, 4 Tablespoons Butter
- Start boiling water in a spearate pot for the noodles.
- While the venison is browning, slice the mushroom, dice the onions, and mince the garlic. After all of the venison is browned, add the onions to the skillet and reduce heat. Add more butter if needed. Soften the onions for five minutes,and then add the mushrooms. Sauté them for another five minutes, then add the garlic for a minute or two,10 ounces sliced Mushrooms, 1 medium Onion, 2 cloves garlic
- Deglaze the pan with the sherry, scraping up all of the browned bits from the bottom.¼ cup Sherry
- Add the beef stock, Worcestershire sauce, herbs, salt, and pepper to the pan. Add the meat and vegetables to the skillet. Simmer for about five minutes.2 cups beef stock, ½ Teaspoon dried thyme, ½ Teaspoon sage, dried, 2 Teaspoons coarse kosher salt or sea salt, 1 Teaspoon cracked black pepper, 2 Tablespoon Worcestershire sauce
- Stir in the sour cream. Make a slurry of the flour or cornstarch with a ¼ cup of water. Pour that in. Let the stew simmer until it thickens, about five minutes.1 cup sour cream, ¼ cup all-purpose flour
- Serve over noodles or spaetzle. Enjoy!1 bag wide egg noodles
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
You can use any cut that you would like. We recommend a leg roast or ground venison. If you’re using a roast, cut it into cubes or thin strips.
Can I make this stroganoff gluten-free?
Yes, you can. To make it gluten-free, use a cornstarch slurry instead of flour to thicken it.
Can I make it dairy-free?
You could substitute a dairy-free or vegan sour cream replacement.
What cut of venison should I use?
Slice a rear-leg roast or steak thin, or use stew meat or ground venison. When we grind venison, we often add about 20% beef trimmings. This makes delicious burgers and stews, such as this stroganoff.
Do I have to brown the meat?
Technically, no, but practically, yes. The browning is what gives this stew all of its flavor.
Do I need to add the wine?
No, you can just add more Worcestershire sauce.
What if I don’t have sour cream?
Sour cream is the signature ingredient in this stew, so we really suggest getting some before you make it, but you could substitute Greek yogurt if you had to. You could also substitute cream cheese.
Why don’t you add cream of mushroom soup?
Cream of mushroom soup is a processed food. With this recipe, you are making a tastier version of cream of mushroom soup with fresh mushrooms and sour cream.
What if I have no beef broth?
You can use beef bouillon cubes and water. You can use venison broth if you have it. You can even use water in a pinch, especially if you browned the meat well.
Can I cook it in my slow cooker?
Yes. Just brown the meat and cook the vegetables and mushrooms in a skillet, then transfer them to the slow cooker. Deglaze the skillet with the sherry. Pour that into the slow cooker. Add the stock, Worcestershire sauce, and spices. Cook that for about 6 hours on low heat. Finish it with the sour cream and thickener about thirty minutes before serving. Increase the heat to high, and cook it with the lid off, stirring occasionally.
