Deer Stroganoff
Indulge in the rich, earthy flavors of this hearty Deer Stroganoff, a comforting twist on the classic Russian dish. Tender slices of venison steak are seared to perfection and simmered in a luscious, creamy sauce infused with sautéed mushrooms, fragrant garlic, and a hint of Dijon mustard. The addition of paprika and sour cream adds depth and tang, perfectly complementing the lean venison's unique flavor. Served over buttery egg noodles and garnished with freshly chopped parsley, this dish is a celebration of bold, rustic ingredients brought together in perfect harmony. Ready in just 45 minutes, this recipe is ideal for a cozy dinner that’s sure to impress. Perfect for game meat enthusiasts and home cooks seeking a creative way to enjoy venison, this dish is a must-try!
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Recipe Information
Ingredients
- 1 pound venison steak (deer meat), thinly sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1 teaspoon paprika
- 12 ounces egg noodles, cooked and drained
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the venison slices with salt and pepper, then lightly coat with the all-purpose flour.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.
Add the venison in batches, searing the pieces for 1-2 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 6-7 minutes.
Pour in the beef broth and stir in the Dijon mustard. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly.
Reduce the heat to low and stir in the sour cream and paprika. Mix thoroughly to combine.
Return the seared venison to the skillet and let it simmer in the sauce for 5-7 minutes, until the meat is tender and warmed through.
Serve the deer stroganoff over cooked egg noodles, and garnish with fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
