Venison Stroganoff Recipe

Name: Venison Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/2 teaspoon freshly ground black pepper; 2 pounds venison boneless, all visible fat removed, cut into bite-size pieces; 2 tablespoons vegetable oil acceptable; onion 1 lg., sliced 1/4-inch thick; 1 3/4 cups homemade beef stock; 1/4 cup dry sherry; 1 pound fresh mushrooms thickly sliced; 12 ounces macaroni; 1 cup sour cream; 2 tablespoons ketchup; 1 tablespoon worcestershire sauce; 1/4 teaspoon salt

Servings: persons

1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
2 pounds venison boneless, all visible fat removed, cut into bite-size pieces
2 tablespoons vegetable oil acceptable
onion 1 lg., sliced 1/4-inch thick
1 3/4 cups homemade beef stock
1/4 cup dry sherry
1 pound fresh mushrooms thickly sliced
12 ounces macaroni
1 cup sour cream
2 tablespoons ketchup
1 tablespoon worcestershire sauce
1/4 teaspoon salt

1
In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
2
While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.
3
Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/2 teaspoon freshly ground black pepper, 2 pounds venison boneless, all visible fat removed, cut into bite-size pieces, 2 tablespoons vegetable oil acceptable, 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.

That's it — enjoy your meal!

Venison Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions