Venison Stroganoff
Indulge in the rich, hearty flavors of Venison Stroganoff, a gourmet twist on a classic comfort food. Perfectly seared venison steak is coated in a light flour seasoning, then simmered in a luxurious sauce made from beef broth, earthy mushrooms, tangy Dijon mustard, and creamy sour cream. This dish is elevated with fragrant garlic, sautéed onions, and fresh parsley for a burst of flavor in every bite. Served over tender egg noodles, this stroganoff is a rustic yet elegant meal ideal for both weeknight dinners and special occasions. With a quick 20-minute prep time and an irresistible combination of bold flavors, Venison Stroganoff is sure to impress family and guests alike. Whether you’re a fan of wild game recipes or simply seeking a hearty, decadent dish, this one is destined to become a favorite.
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Recipe Information
Ingredients
- 1 pound Venison steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Dijon mustard
- 1 cup Sour cream
- 2 tablespoons Parsley, chopped
- 12 ounces Egg noodles
Instructions
Start by trimming any silver skin or tough connective tissue from the venison steak, then slice it into thin strips against the grain.
In a small bowl, mix the salt, black pepper, and all-purpose flour. Toss the sliced venison in the flour mixture until evenly coated.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Sear the venison strips in batches, cooking for about 1-2 minutes per side until browned. Remove the cooked venison and set it aside.
In the same skillet, add the remaining butter, then sauté the diced onion for 3-4 minutes, until softened. Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and lightly browned.
Pour the beef broth into the skillet, stirring to deglaze the pan and scrape up any browned bits. Stir in the Dijon mustard and bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the sour cream, mixing until smooth and creamy. Add the seared venison back into the sauce and simmer gently for 10-15 minutes to meld the flavors and ensure the meat is tender.
Meanwhile, cook the egg noodles according to the package instructions. Drain the noodles and set them aside.
Serve the venison stroganoff over a bed of egg noodles, garnished with freshly chopped parsley. Enjoy your flavorful and comforting meal!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 877 mg | 19% | |
*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.
