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 large Spanish onion, sliced; 2 Tbsp. butter; 1/2 lb. fresh mushrooms, sliced; 3 lb. venison steak, cut into 2 x 1-inch strips; 2 bay leaves; 1 tsp. salt; 1 tsp. pepper or less; 1 tsp. Worcestershire sauce; 1/2 c. beef bouillon; 1 c. sherry; 2 c. sour cream

Servings: persons

1 large Spanish onion, sliced
2 Tbsp. butter
1/2 lb. fresh mushrooms, sliced
3 lb. venison steak, cut into 2 x 1-inch strips
2 bay leaves
1 tsp. salt
1 tsp. pepper or less
1 tsp. Worcestershire sauce
1/2 c. beef bouillon
1 c. sherry
2 c. sour cream

1
Brown onion in butter; drain and save.
2
Saute mushrooms; set aside.
3
Brown meat in same pot.
4
Return onions to pot; add seasonings, bouillon and 1/2 cup sherry.
5
Cover and simmer gently for 1 1/2 hours or until tender.
6
During the last half hour, add remaining sherry and mushrooms.
7
If desired, gravy may be thickened with a paste of flour and water.
8
When almost time to serve, add sour cream and reheat slowly.
9
Do not boil.
10
Serve with French bread, wild rice and salad.

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 11 ingredients. The key ingredients include: 1 large Spanish onion, sliced, 2 Tbsp. butter, 1/2 lb. fresh mushrooms, sliced, 3 lb. venison steak, cut into 2 x 1-inch strips, 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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