Steps to Make Any-night-of-the-week Venison Stroganoff

Venison Stroganoff. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. In a large skillet, saute onion and mushrooms in butter until tender.

Toss venison cubes with flour to coat. Add venison, and cook until well browned, then remove and set aside. Stroganoff has traditionally been made with quality meat, sliced thin.

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, venison stroganoff. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. In a large skillet, saute onion and mushrooms in butter until tender.

Venison Stroganoff is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Venison Stroganoff is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook venison stroganoff using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Venison Stroganoff:

  1. {Prepare 1.5 pounds of venison tenderloin cubed. Or meat of your choice.
  2. {Take 2/3 cup of sour cream.
  3. {Make ready 3 tbsp of butter.
  4. {Get 2 tbsp of olive oil.
  5. {Prepare 10 oz of mushrooms sliced.
  6. {Take 1 of lg onion.
  7. {Get 2 tbsp of dijon mustard.
  8. {Prepare to taste of S/P.
  9. {Prepare 2 cups of beef broth.
  10. {Take of Chives if wanted.

That means cuts like sirloin or even filet mignon in beef. Hamburger versions are OK, but not my thing. With venison, thinly sliced pieces of backstrap mixed with mushrooms, shallots, dill and sour cream are the ticket. This traditional venison stroganoff features cubes of tender venison paired with mushrooms and onions in a creamy sauce spiked with red wine.

Steps to make Venison Stroganoff:

  1. Brown meat in skillet with tbsp of butter and 2 tbsp olive oil, while that's browing start the water for egg noodles,when water comes to a boil add noodles.
  2. Sautee onions and mushrooms with remaining 2 tbsp butter until mushrooms are golden in color. Take off heat and set aside.
  3. If you want, drain excess liquid from meat(I personally do)and mix in all other ingredients, including the onions and mushrooms to the meat and stir.
  4. Make a flour slurry to thicken, 4 tbsp of flour with 4-6 oz of warm water. Whisk until blended, then add to meat and other ingredients and stir..
  5. Bring meat and other ingredients to a slow boil medium high heat for about 15 mins, add noodles mix together and serve. Enjoy.

Served over egg noodles it's the perfect wild game comfort dish. I found this old recipe in an old game cookbook that was once my grandfather's (who's been gone as long as I've been alive). Print Recipe Beef stroganoff is a classic, and it works equally as well with wild game. To enjoy this venison dish with wine, I suggest drinking pinot noir, a Grenache/Garnacha blend, Sangiovese or a medium-bodied red table wine. Most stroganoffs call for mushrooms, so use fresh ones for the best taste.

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