June 23, 2011 / 5 comments »

Venison Stroganoff

If you are lucky like me, you have venison meat in your freezer.
If not, you can substitute any stew meat for this recipe.
I got my vension about two months ago.
My brother-in-law gave it to me.
Wasn’t that nice of him?
I wasn’t sure what to do with it, so I put it in the freezer.
Just for a little while, while I did some research.
At that time I noticed Something Good  made Venison Bourguignon.
 It looked really good.
Although it looked quite tasty, I thought I would make something a little less hands on. Perhaps a little less time consuming.
So this is what I came up with.
I hope you enjoy it.

Venison Mushroom Stroganoff

1 tablespoon vegetable oil
1 lb venison meat
1 small chopped onion
1/4 teaspoon garlic
1/4 cup parsley
3 cups cut up mushrooms
1 beef bouillon
1 1/2 cup water
1/2 cup wine
1 cup sour cream
3 tablespoons flour
hot cooked egg noodles
Heat the oil in a skillet over medium heat. Add the venison and cook until it is well browned. Add the onions, garlic, parsley and mushrooms. Cook until the mushrooms are tender.

Remove the venison mixture from the skillet. Stir the bouillon, water and wine in the skillet. Heat to boil. Reduce the heat to medium. Add the sour cream and flour in a small bowl. Add the flour mixture to the skillet. Cook and stir until the mixture boils and thickens.

Return everything to the pot and cook until hot. Serve over noodles.

Peace be with you,
Veronica
Pasta, Poultry and Game
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5 Responses to “Venison Stroganoff”

  1. #
    1
    Gloria — June 24, 2011 at 12:51 am

    Verónica this stroiganoff look yummy!! gloria

    Reply

  2. #
    2
    briarrose — June 24, 2011 at 8:56 pm

    Wonderful use of the venison. Such a tasty dish.

    Reply

  3. #
    3
    Hester Casey - Alchemy — June 25, 2011 at 11:05 am

    Lovely idea to use venison. Can’t beat a stroganoff to pack a flavour punch!

    Reply

  4. #
    4
    Susan — November 8, 2011 at 8:27 pm

    One of my favorite venison comfort foods…takes me back to my childhood (mom always used beef, but I actually like it better with venison)

    Reply

  5. #
    5
    Arturo Féliz-Camilo — March 9, 2012 at 1:17 pm

    Loved the recipe! (and your blog! interesting concept!)

    Reply

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