how2heroes » Venison Stroganoff

Entrees » Venison Stroganoff

Carolyn Waldron-Parr seasons and sears thin strips of venison until golden brown. She deglazes the pan with red wine — a must if you are to scrape up all the yummy brown bits from the pan. Next to join the party and simmer are onions, mushrooms, beef stock and a few seasonings to give depth of flavor. Cook down this mixture and you'll have a nice gravy-like sauce that is perfect over egg noodles. The only thing that isn't classic about this stroganoff is the protein. Oh, deer! We know you'll love it if you try it!

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Serves 4

Ingredients

To Sear Venison

2 tbsp butter
2 tbsp olive oil
1½ lbs venison, thinly sliced
kosher salt
black pepper
1 tsp garlic powder
2 tbsp all-purpose flour

For Stroganoff

½ cup red wine
1 large onion, sliced
8 oz baby bella mushrooms, sliced
1-2 tbsp all-purpose flour
2 cups beef stock
10 oz low-sodium cream of mushroom soup
1-2 tsp Herbes de Provence (or herbs of choice)
1 tbsp Worcestershire sauce
1 tsp crushed red pepper flakes
½ cup crème fraîche

To Serve

egg noodles (cooked according to package directions)
chopped parsley

How-to

Season venison with salt, pepper and garlic powder on all sides. Sprinkle lightly with 2 tbsp flour
In a deep skillet over medium-high, melt the butter and heat the olive oil
Sear both sides of the venison until golden, about 1-2 minutes per side
Remove the venison from the pan and deglaze with the red wine. Let simmer 30-60 seconds
Add onions and mushrooms and sauté in the red wine until soft, about 2-5 minutes
Sprinkle with 1-2 tbsp flour and stir well
Add the venison back to the pan and add the beef stock and mushroom soup
Season with Herbes de Provence, salt, pepper, Worcestershire, and crushed red pepper
Reduce heat to medium-low and simmer 30 minutes
Just before serving, remove from heat & stir in the crѐme fraîche
Re-season to taste and serve over egg noodles cooked according to package directions. Garnish with parsley if desired