For a richer flavor, consider marinating the venison overnight in red wine with herbs such as thyme and rosemary. If you prefer a stovetop method, simmer the stroganoff in a large pot over low heat, covered, for approximately 2 hours, or until the venison is tender. Stir in the sour cream during the last 30 minutes of cooking. To add depth to the mushroom flavor, use a combination of wild mushrooms or sauté the mushrooms with a splash of dry sherry. Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or dill for a pop of color and freshness.
From-Scratch Venison Stroganoff
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PREP TIME15 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS39
Elevate your dinner table with this hearty and comforting Venison Stroganoff, a from-scratch rendition of a timeless classic. Tender venison simmers in a rich, savory sauce, creating a symphony of flavors that will warm you from the inside out. Perfect served over a bed of fluffy rice or your favorite noodles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol98 mg
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Fiber1 g
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Protein26 g
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Saturated Fat5 g
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Sodium632 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Toss venison cubes in flour to coat completely. (5 minutes)
02 Step
Recipe View 20 mins Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add venison and cook, turning occasionally, until well browned on all sides. Transfer venison to a plate. Add remaining 1 tablespoon oil to the skillet; when hot, add mushrooms and cook until softened and lightly browned. Stir in onion and cook until soft and translucent. (20 minutes)
03 Step
Recipe View 1 hrs 30 mins Return venison to the skillet, then stir in tomato sauce, Worcestershire sauce, salt, pepper, and garlic powder until well combined. Pour the mixture into a casserole dish. Cover and bake in the preheated oven for 1 1/2 hours, stirring occasionally to prevent sticking. (90 minutes)
04 Step
Recipe View 30 mins Remove the casserole dish from the oven. Gently stir in sour cream until fully incorporated. Return the dish to the oven and continue cooking, uncovered, until venison is fork-tender and the sauce has thickened slightly, about 30 minutes longer. (30 minutes)
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Chyna Robel
Jun 14, 2025This recipe is a game-changer! The venison was so tender, and the sauce was incredibly flavorful. My family loved it!
Evert Stoltenberg
May 12, 2025A fantastic recipe! The tips were helpful, and I appreciate the flexibility to cook it in the oven or on the stovetop.
Hollis Howe
Mar 5, 2025Easy to follow instructions and a delicious result! I substituted beef broth for the tomato sauce for a different flavor profile, and it was still amazing.
Adonis Nader
Feb 16, 2025I've made stroganoff before, but this recipe takes it to the next level. The oven-baked method really allows the flavors to meld together beautifully.