Venison Stroganoff

This creamy venison stroganoff is a hearty dinner made with tender strips of venison, mushrooms, and onions in a rich sour cream sauce.

Tender strips of venison are simmered with mushrooms, onions, and a creamy sour cream sauce in this hearty stroganoff.

It’s a comforting dish that’s easy to make and perfect served over egg noodles, mashed potatoes, or rice.

Tips & Substitutions

• Meat: If you don’t have venison, beef sirloin or pork tenderloin makes a good substitute.
• Mushrooms: Button or cremini mushrooms work well, but you can also use wild mushrooms for a deeper flavour.
• Sour Cream: For a lighter option, substitute with plain Greek yoghurt. For extra richness, use crème fraîche.
• Broth: Swap beef broth with chicken or vegetable broth if needed.
• Seasoning Boost: Add fresh parsley or dill at the end for a bright, herby finish.
• Serving Ideas: Egg noodles are the classic pairing, but mashed potatoes, rice, or even spaetzle are also delicious.

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Venison Stroganoff

Yields: 5 Servings | Prep Time: 5 minutes | Cook Time: 60 minutes

Ingredients:

• 1 lb (450 g) venison, diced
• 1 onion, sliced into thin strips
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) beef broth
• 5 tablespoons sour cream
• 1 cup (75 g) mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• ½ teaspoon granulated garlic
• 1 teaspoon salt

Directions:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onions and mushrooms for 7 minutes, stirring occasionally. (Image 1) Transfer to a plate.
2. Place the venison pieces on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin. (Image 2) Slice into thin strips.
3. In the same skillet, heat the remaining olive oil over high heat. Cook the venison strips for 5–6 minutes, stirring constantly. (Image 3)
4. Add half of the beef broth, Worcestershire sauce, salt, and garlic to the skillet. (Image 4) Stir well, reduce the heat to low, cover with a lid, and simmer for 20 minutes.
5. In a bowl, whisk together the remaining beef broth, flour, sour cream, and a pinch of pepper until smooth.
6. Pour the sour cream mixture into the skillet, (Image 5) then return the sautéed onions and mushrooms.
7. Stir well and simmer for 15 minutes, stirring occasionally. (Image 6)