Tender, thinly sliced venison, earthy cremini mushrooms, and a rich and creamy sauce, this classic venison stroganoff recipe has it all. Make sure to finish it off with fresh dill and serve over butter noodles to get the full experience.
There is nothing heartier than stew in my opinion. Any form of chopped meat with cut up veggies and a savory sauce qualifies as stew. Serve it over creamy mashed potatoes or noodles and I am sold. Some of my favorite meals are beef ragu with homemade pappardelle and chicken chasseur. Both of those dishes are not quite soup and not quite a roast meat, so I suppose stew is the best way to describe them!
Stroganoff is the same. There is lots of meat, mushrooms, and onions in this dish. But there is also a lot of sauce. It's made with broth and sour cream, and there is a lot of it. Perfect for soaking up in a piece of rustic sourdough bread or on a bed of butter noodles.
What is in classic stroganoff?
The main components of classic stroganoff are pieces of beef in a sour cream and mustard sauce. Often times mushrooms and dill are also found in the recipe. Beef Stroganoff is a Russian dish but it has gained popularity around the world.
Some classic seasonings within stroganoff sauce are sugar, black pepper, and worcestershire sauce. I love using the worcestershire when making stroganoff with venison, because it offsets some of the gamey taste.
Is venison good in stroganoff?
Totally! Stroganoff to me is a rich, warming dish. One that you would want to make after a long day camping or hunting. And what better meat to use than fresh deer meat that you harvested yourself?
You will have to be careful to not overcook the venison meat, lest it become tough. But also long as you are mindful when cooking, venison makes a wonderful meat for serving in stroganoff.
- venison backstrap, roast, or steak
- cremini mushrooms
- sour cream
- dry white wine
- worcestershire sauce
- chicken broth (or beef broth or venison broth if you have it)
- fresh dill
- fresh cracked black pepper
How to Make Venison Stroganoff
In a low bowl, combine salt, pepper, and flour.
Thinly slice venison steak and coat it in the flour mixture.
In a large skillet, melt half of the butter over medium heat. Sear venison meat on both sides to brown. Do not over cook. Remove meat to a side plate to rest. You may have to work in stages.
In the same skillet, add the remaining butter along with onions and minced garlic. Saute until fragrant, about 1-2 minutes. Add sliced mushrooms and cook for 3-4 minutes, until they release their liquid.
Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add worcestershire sauce and stock and stir. Simmer for 5 minutes on low. Add venison meat back into the skillet and simmer for 1-2 minutes.
Remove from heat and add sour cream and fresh chopped dill. Add salt and pepper, to taste.
This recipe is pretty user friendly, the one thing you will want to watch is making sure not to overcook the deer meat. Since venison is so lean, it can go from tender to tough in a minute. Watch the meat carefully and err on the side of undercooking rather than over. Once the sauce is done, you will put the meat back in to finish cooking for a few additional minutes.
How to serve stroganoff
Serve deer meat stroganoff over egg noodles or on a bed of mashed potatoes. Crusty bread works well, too. You just want to make sure you have something that helps soak up all of that delicious sauce. Some over options are gnocchi, spaetzle, or rice.
Variations and Substitutions
- If you have ground deer meat, making this a ground venison stroganoff would be great!
- You can use a different meat. Don't like venison or don't have any available to you? Simply substitute the deer meat for chicken, beef, or pork (or another type of wild game).
- You can use greek yogurt instead of sour cream if you need. We don't always have sour cream on hand and whole milk greek yogurt works well as a substitute.
- Sub in a can or two of sliced mushrooms for the fresh version.
Store any leftover venison stroganoff in an airtight container in the fridge for up to 3-4 days.
Reheat leftovers in the microwave or on the stove.
A recipe for classic venison stroganoff with mushrooms and a sour cream sauce. This a great way to cook with wild game for beginners.
- 1 lb. venison backstrap, roast, or steak
- 10 oz, cremini mushrooms, sliced
- 1 medium onion, sliced thinly
- 1 cup sour cream
- ½ stick butter
- ¼ cup flour
- ½ cup dry white wine
- 1 tsp. worcestershire sauce
- ½ cup chicken broth (or beef broth or venison broth if you have it)
- 3 garlic cloves, minced
- 1 tbsp. fresh dill, chopped
- 1 tsp. salt
- ½ tsp. fresh cracked black pepper
- In a low bowl, combine salt, pepper, and flour.
- Thinly slice venison steak and coat it in the flour mixture.
- In a large skillet, melt ½ of the butter over medium heat. Sear venison meat on both sides to brown. Do not over cook. Remove meat to a side plate to rest. You may have to work in stages.
- In the same skillet, add the remaining butter along with onions and minced garlic. Saute until fragrant, about 1-2 minutes. Add sliced mushrooms and cook for 3-4 minutes, until they release their liquid.
- Deglaze the pan with white wine, scraping up any bits on the bottom of the pan. Add worcestershire sauce and stock and stir. Simmer for 5 minutes on low. Add venison meat back into the skillet and simmer for 1-2 minutes.
- Remove from heat and add sour cream and fresh chopped dill. Add salt and pepper, to taste.
Amount Per Serving: Calories: 625Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 208mgSodium: 920mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 54g