Venison Stroganoff Recipe

Name: Venison Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb. venison; flour; salt and pepper; 1/4 c. butter or margarine; 1/2 c. sliced green onions; 1 clove garlic; 1/2 lb. mushrooms; 3 Tbsp. lemon juice; 1/2 c. Burgundy; 1 can consomme; 1 c. sour cream; egg noodles or wild rice

Servings: persons

1 lb. venison
flour
salt and pepper
1/4 c. butter or margarine
1/2 c. sliced green onions
1 clove garlic
1/2 lb. mushrooms
3 Tbsp. lemon juice
1/2 c. Burgundy
1 can consomme
1 c. sour cream
egg noodles or wild rice

1
Cut venison into bite-size pieces.
2
Coat thoroughly with flour seasoned with salt and pepper.
3
Brown coated venison in butter with minced garlic and onions, over medium heat.
4
Add sliced mushrooms. (Two small cans of sliced mushrooms may be substituted.)
5
Drain excess butter.
6
Add lemon juice, Burgundy, consomme and a dash of salt and pepper.
7
Simmer for 15 minutes.
8
Add sour cream.
9
Cover and cook slowly on extremely low heat for 15 minutes.
10
Ladle over cooked noodles or swamp.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. venison, flour, salt and pepper, 1/4 c. butter or margarine, and more.

Yes, Venison Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Stroganoff

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