4 replies to this topic

[Cajun Executioner]

I need to find a good recipe for Venison Stroganoff. I have never made a stroganoff and would like to try it with venison. Should I slow cook the venison cubes/strips first to get them tender? I don't want to be chewing on jerky. Any tips would be appreciated.

[Buzzard Bait]

CE, here is a recipe I have used out of The Complete Venison Cookbook. It's good!

1 Tbsp. all-purpose flour
1/2 tsp. salt
1 Tbsp. butter
1 lb. vension stew meat
1 cup mushrooms
1/2 cup white onion, chopped
1 clove garlic, minced
2 Tbsp. butter

3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 can condensed beef broth
1 cup sour cream
2 Tbsp. cooking sherry
cooked noodles or
Boiled Rice

Combine flour and the salt; dredge vension stew meat in the mixture. Heat skillet, then add butter. When melted, add vension and brown quickly on all sides. Add mushrooms, onion and garlic; cook 3 to 4 minutes, until onion is barely tender. Remove the meat and mushrooms from skillet. Add butter to pan drippings; when melted pour in flour. Add tomato paste. Slowly pour in beef broth; add meat and mushrooms and cook slowly over low heat until meat is tender, about 1 1/2 hours. Before serving, stir in sour cream and sherry and heat briefly. Serve over noodles or rice. Serves 2 to 4.

Enjoy!  

[Cajun Executioner]

Thanks Buz

[BlackBoarDown]

Venison Stroganoff

1 lb ground venison
1 tblspn olive oil
1 sweet onion, sliced
1 12oz can cream of mushroom soup
1 12oz can french onion soup
1 4oz can sliced mushrooms
1 large spoonful sour cream
½ can heavy cream
1 tsp dried rosemary
1 tsp dried oregano
2 green onions, chopped with green tops
4 oz grated cheese ( your choice)
salt & fresh ground black pepper
1 package whole wheat spinach egg noodles

In large skillet, add olive oil and venison and onions. Brown venison, seasoning with salt and pepper to taste. In large pot, add 4 quarts water, season water with salt, bring to a boil and add noodles. Reduce heat to a rolling boil and cook noodles till tender. To venison add cream of mushroom soup, canned mushrooms, french onion soup, heavy cream and sour cream. Bring to a simmer stirring often and let thicken. Add rosemary and oregano, check seasoning and adjust with salt and pepper. When noodles are to your liking, drain and rinse. Serve in a large bowl topping with sauce mixture. Garnish with green onion and cheese.

[TRG3]

Quick venison stroganoff...Left-over roast is great for venison stroganoff. Cube the roast, open a couple of cans of mushroom soup, add the meat, and heat it up. When hot, spoon it over a bowl of rice. This is a great recipe for left-over small game, too. Enjoy!!