Venison Stroganoff

Venison Stroganoff

Juicy venison smothered in a creamy mushroom and onion gravy and poured over egg noodles. It tastes like it took hours to make, but it’s on the table in 30 minutes!

Stroganoff originated way back in the mid-1800’s in Russia. This dish got its name from the noble family Stroganov. Have you ever heard of the Stroganov Palace in Russia? Yep, that’s the same family. Anyway, this recipe has been changed many, many times over the years. If you do a search on Google you’ll find many different recipes for stroganoff.

This recipe was shared by my friend Daniel Carroll. It is his wife Sheila’s recipe and Dan says she makes the best stroganoff he’s ever eaten, so of course I had to try it and it is a winner!

I have tried two stroganoff recipes over the past 20 years and I never liked it. I just thought I wasn’t a stroganoff person, but I like this one! Can you believe I have been sitting on this recipe for several months because I was afraid I wasn’t going to like it?

Thank you, Sheila Carroll, for sharing your recipe with Deer Recipes! We love it!

Feel free to print our recipe card:

Venison Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 6

Serving Size: 1.5 cups of noodles and 1/6 of the meat mixture

Calories per serving: 530

Fat per serving: 24 g

Venison Stroganoff

Ingredients

  • 1.5 lb of venison (backstrap is best)
  • 7 Tbsp. of butter, for frying
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 12 oz. of mushrooms, sliced
  • 1 cup of Swanson beef stock
  • 1 cup of Daisy sour cream
  • 12 oz. pack of No Yolks egg noodles
  • Dash of salt and black pepper
  • Dash of paprika (optional)
  • Parsley (optional)

Instructions

  1. Cut the venison backstrap (or whatever cut of meat you prefer) into strips of 1/2" wide x 2" long.
  2. Prepare egg noodles according to the package directions.
  3. Sauté onion and garlic in 3 Tbsp. of butter until tender. Then add 3 more Tbsp. of butter and sauté the mushrooms until done.
  4. Add salt and pepper, place in a bowl, and sit aside for later.
  5. Lightly flour the venison strips. Add another Tbsp. of butter to the pan and fry the venison on medium high until browned.
  6. Add the beef stock and cook down for about 3-5 minutes.
  7. Add the onion, garlic, and mushroom mixture back to the pan and mix. Then add the sour cream and gently mix.
  8. Heat for a couple of minutes and then serve over the noodles. If you wish, you can top it with a dash of paprika and a sprinkle of parsley.
https://www.deerrecipes.online/venison-stroganoff/

If the mixture is too thick, sparingly add more broth until you reach the thickness you desire. If it’s too thin, keep heating until it’s right. This goes great with a salad or some steamed veggies, but of course, I had to make a batch of big fat cat head biscuits too.

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The good, the bad and the delicious…

  • Venison Stroganoff is loaded with protein and has a good amount of fiber, vitamin a, and potassium.
  • It is also high in fat and sodium. 

See my tips below for making this a more diet-friendly recipe.

Venison Stroganoff Nutrition Facts

Yields: 6 servings Serving Size: 1.5 cups of noodles and 1/6 of the meat mixture
Calories 530  Calories from fat: 41  
  % Daily Value*
 Total Fat 24 g 36%
 Saturated Fat 13 g 65%
 Monounsaturated Fat 3 g  
 Polyunsaturated Fat 1 g  
 Trans Fat 0 g  
 Cholesterol 61 mg 20%
 Sodium 867 mg 36%
 Potassium 452 mg 13%
 Total Carbohydrates 33 g 11%
 Dietary Fiber 5 g 21%
 Sugars 13 g  
 Protein 43 g  87%
 Vitamin A 13%  Vitamin C 1%
 Calcium 3%  Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly… 

  • To help lower the fat use a butter alternative or use a lot less butter. I have a copper pan so I don’t have to use much butter at all. Also, use a low-fat beef broth and use Daisy light sour cream instead of the regular sour cream.
  • To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out. Also, use a low sodium broth.
  • Whatever changes you make to your Venison Stroganoff, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit

venison stroganoff

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