Venison Stroganoff

Name: Venison Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lb. ground lean venison; 1/2 c. minced onion; 1/2 c. celery; 1/2 c. butter; 1 can cream of chicken soup; 2 Tbsp. flour; 1/4 tsp. pepper; 2 1/2 tsp. salt; 1/2 lb. sliced fresh mushrooms; 1 c. sour cream

Eats Now Editorial Team · Meat & Poultry

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Venison Stroganoff – a delicious recipe with ground lean venison, onion, celery, butter, cream of chicken soup, flour. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 lb. ground lean venison
1/2 c. minced onion
1/2 c. celery
1/2 c. butter
1 can cream of chicken soup
2 Tbsp. flour
1/4 tsp. pepper
2 1/2 tsp. salt
1/2 lb. sliced fresh mushrooms
1 c. sour cream

1
Saute onion and celery in butter.
2
Stir in ground venison, mushrooms, seasonings and flour; saute 5 minutes.
3
Add soup and simmer, uncovered, for 20 minutes.
4
Cover and simmer 20 minutes more.
5
Stir in sour cream.
6
Heat and serve with rice or noodles.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 1/2 lb. ground lean venison, 1/2 c. minced onion, 1/2 c. celery, 1/2 c. butter, 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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