Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
