Venison Stroganoff
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
Tender strips of venison are quickly seared and combined with sautéed mushrooms in a rich, creamy sauce with a hint of Dijon mustard. This comforting dish transforms lean venison into an indulgent meal served over egg noodles.
Cultural Context
This adaptation of the classic Russian dish demonstrates venison's versatility in cream-based preparations. Originally created for Russian nobility, stroganoff came to America through European immigrants and became a popular comfort food, easily adapted to use local game meats.
2Ingredients
Shopping List
3Cooking Instructions
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Pasta: Cook egg noodles according to package directions. Drain and keep warm.
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Meat: Season venison strips with salt and pepper. Heat oil in large skillet over medium-high heat. Brown venison in batches, about 3 minutes per batch. Remove and set aside.
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Vegetables: Add butter to same pan. Sauté mushrooms until golden, about 8 minutes. Add onion and cook until softened. Add garlic and cook 1 minute more.
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Thickening: Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
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Sauce: Gradually add broth, whisking to prevent lumps. Bring to simmer and cook until thickened.
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Finishing: Return venison to pan and simmer 5 minutes. Remove from heat and stir in sour cream and mustard. Season to taste.
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Service: Serve over egg noodles, garnished with fresh parsley.
4Chef's Notes & Pairings
Chef's Notes
- Don't let sour cream boil or it will curdle
- Brown the meat in batches for proper searing
- The mustard adds depth without overwhelming the dish
Wine Pairing
A medium-bodied Chardonnay or light Pinot Noir complements the creamy sauce while allowing the venison flavors to shine.
Nutrition Facts
Per serving: 565 calories, 42g protein, 28g fat, 38g carbohydrates. Rich, satisfying comfort food with lean protein.
