This recipe is a great way to enjoy venison in a familiar, comforting format. The creamy sauce balances the natural leanness of venison, while mushrooms and aromatics add depth and warmth. It’s perfect for cozy dinners, easy to pair with pasta or mashed potatoes, and a reliable option for introducing venison to those new to game meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Venison steak or roast, sliced thin All-purpose flour Salt Black pepper Olive oil or butter Onion, sliced Mushrooms, sliced Garlic, minced Beef broth Worcestershire sauce Dijon mustard Sour cream Paprika
Directions
Lightly coat the venison with flour, salt, and black pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear the venison quickly on both sides until browned, then remove and set aside.
In the same skillet, add onion and mushrooms and cook until softened and lightly browned.
Add garlic and cook for about 30 seconds until fragrant.
Stir in beef broth, Worcestershire sauce, Dijon mustard, and paprika, scraping up any browned bits.
Reduce heat to low and simmer for 10 minutes to slightly thicken the sauce.
Return the venison to the skillet and cook gently for 5 to 7 minutes, just until tender.
Remove from heat and stir in sour cream until smooth.
Taste and adjust seasoning before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes. Cook time is 25 minutes. Total time is approximately 40 minutes.
Variations
You can substitute Greek yogurt for sour cream for a lighter version. Adding a splash of dry white wine depth of flavor. For extra richness, stir in a small amount of heavy cream or butter at the end. This dish also works well with elk or beef if venison is unavailable.
Storage/Reheating
Store leftover venison stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid overcooking the venison. Add a splash of broth or cream if the sauce thickens too much.
FAQs
Is venison tough in stroganoff?
Venison stays tender when sliced thin and cooked quickly over gentle heat.
What cut of venison works best?
Backstrap, sirloin, or tenderloin are ideal for this recipe.
Can I use ground venison?
Yes, though the texture will be different, ground venison still works well.
How do I reduce the gamey flavor?
Soaking venison briefly in milk before cooking can help mellow strong flavors.
Can I make this dish ahead of time?
It’s best served fresh, but it can be reheated gently if needed.
What should I serve with venison stroganoff?
Egg noodles, mashed potatoes, or rice are classic pairings.
Can I freeze venison stroganoff?
Freezing is not recommended due to the dairy-based sauce separating.
Is this recipe gluten-free?
Use gluten-free flour or cornstarch to make it gluten-free.
Can I add herbs?
Yes, fresh thyme or parsley add nice freshness.
How do I avoid overcooking venison?
Cook it quickly and avoid boiling once it’s added back to the sauce.
Conclusion
Venison stroganoff is a comforting, satisfying dish that showcases venison in a rich and approachable way. With its creamy sauce, tender meat, and classic flavors, this recipe is a perfect choice for hearty dinners and special family meals.
Venison stroganoff is a comforting, creamy skillet dish that showcases tender slices of venison simmered with mushrooms, onions, and a rich sour cream sauce. It’s a familiar, cozy way to enjoy venison with balanced, approachable flavor.
Ingredients
1 lb venison steak or roast, sliced thin
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil or butter
1 medium onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp paprika
3/4 cup sour cream
Instructions
Lightly coat the venison with flour, salt, and black pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear the venison quickly on both sides until browned, then remove from the skillet and set aside.
In the same skillet, add the onion and mushrooms and cook until softened and lightly browned.
Add the garlic and cook for about 30 seconds, until fragrant.
Stir in the beef broth, Worcestershire sauce, Dijon mustard, and paprika, scraping up any browned bits.
Reduce heat to low and simmer for about 10 minutes, allowing the sauce to thicken slightly.
Return the venison to the skillet and cook gently for 5–7 minutes, just until tender.
Remove from heat and stir in the sour cream until smooth and well combined.
Taste and adjust seasoning, then serve warm.
Notes
Slice venison thin to keep it tender.Do not boil after adding sour cream to prevent curdling.Greek yogurt can be substituted for sour cream.A splash of white wine adds extra depth of flavor.Serve with egg noodles, mashed potatoes, or rice.
