Name: Creamy Venison Stroganoff With Mushrooms And Sour Cream
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 lb venison (diced); 1 onion (sliced into thin strips); 2 tbsp all-purpose flour; 2 cups beef broth; 5 tbsp sour cream; 1 cup mushrooms (sliced); 2 tbsp olive oil (divided); 1 tbsp Worcestershire sauce; 1/2 tsp granulated garlic; 1 tsp salt; 1 pinch black pepper (optional)

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Venison can be tricky because it is so lean. Cook it too fast for too long, and it can turn dry before you know it.

That is why I like this venison stroganoff recipe. The meat gets pounded thin first, then sliced into strips and simmered low in a creamy mushroom sauce. It gives you that cozy beef stroganoff feel, but with venison from the freezer.

This is a great recipe when you want a warm deer meat dinner that still feels familiar. Serve it over egg noodles for the classic version, or spoon it over mashed potatoes when you want full comfort food.

Creamy venison stroganoff with mushrooms and parsley

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A Quick Look At The Recipe

✅Recipe Name: Creamy Venison Stroganoff With Mushrooms And Sour Cream
🍽️Serves: 5 servings
⏰Ready In: 1 hour 5 minutes
🔥Calories: 216
🥣Main Ingredients: venison, onion, all-purpose flour, beef broth, sour cream, mushrooms, olive oil
⭐Why You’ll Love It: This creamy venison stroganoff is made with tender venison strips, mushrooms, onions, sour cream, and beef broth. Serve it over egg noodles or mashed potatoes for a cozy deer meat dinner.

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Why You’ll Love This Venison Stroganoff

This creamy venison stroganoff is hearty, simple, and made in one skillet.

It is also a good recipe for people who are not always sure what to do with venison. The mushrooms, onions, sour cream, beef broth, and Worcestershire sauce help make a creamy sauce that works really well with the deer meat.

You only need 5 minutes of prep, then the skillet does most of the work.

Important Ingredients

Ingredients for creamy venison stroganoff including venison, mushrooms, onion, sour cream, broth, flour, and Worcestershire sauce

Venison – Use diced venison and pound it thin before slicing. This helps it cook more evenly and keeps it more tender.
Onion – Thin strips of onion add sweetness to the sauce.
Mushrooms – Mushrooms are perfect with venison because they add deep, savory flavor.
All-purpose flour – This thickens the sauce.
Beef broth – Beef broth gives the sauce a cozy base without making it too heavy.
Sour cream – This makes the stroganoff creamy and tangy.
Olive oil – Used to cook the mushrooms, onions, and venison.
Worcestershire sauce – A little bit adds depth and helps balance the creamy sauce.
Granulated garlic, salt, and pepper – Simple seasoning for the meat and sauce.

How to Make Venison Stroganoff

Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and mushrooms and cook them for about 7 minutes, stirring now and then. Once they soften, transfer them to a plate.

Sliced mushrooms and onions in a skillet

Place the venison pieces on a cutting board and cover them with plastic wrap. Pound them with a meat mallet until they are thin, then slice them into thin strips.

Pounded venison pieces on a cutting board under plastic wrap

In the same skillet, heat the remaining olive oil over high heat. Add the venison strips and cook for 5 to 6 minutes, stirring the whole time.

Venison strips browned in a skillet for stroganoff

Add half of the beef broth, salt, and garlic to the skillet. Stir everything well, then reduce the heat to low. Cover the skillet and simmer for 20 minutes.

Venison simmering with beef broth and seasoning

In a bowl, whisk together the remaining beef broth, flour, sour cream, Worcestershire sauce, and a pinch of black pepper until smooth.

Sour cream sauce mixture for venison stroganoff

Pour the sour cream mixture into the skillet. Add the cooked onions and mushrooms back in.

Sour cream mixture added to venison and mushrooms in a skillet

Stir well and simmer for another 15 minutes, stirring occasionally, until the sauce is creamy and the venison is tender.

Creamy venison stroganoff sauce simmering in a skillet

Serve hot over egg noodles or mashed potatoes.

Overhead bowl of venison stroganoff with noodles

Tips For Tender Venison

The biggest tip is to pound the venison thin before cooking. Venison is lean, so this little step helps the meat cook faster and more evenly.

Do not skip the low simmer. After the quick sear, the venison needs time with the broth so it can soften and take on more flavor.

Also, keep the sauce on low once the sour cream is added. High heat can make creamy sauces split, and low heat keeps everything smooth.

What to Serve With Venison Stroganoff

Egg noodles are the classic choice and make this feel like traditional stroganoff.

Since this is such a rich and creamy dinner, I like to keep the rest of the plate simple. You can get more cozy ideas from these easy sides that go well with stroganoff, serve it over creamy Irish-style mashed potatoes with scallions, add simple roasted sweet potato bites on the side, or balance the sauce with a fresh red cabbage and carrot salad.

Close up of creamy venison stroganoff with egg noodles

You can also serve it with rice, roasted green beans, steamed broccoli, or a simple side salad.

Storage And Reheating

Store leftover venison stroganoff in an airtight container in the fridge for up to 3 days.

Reheat it slowly on the stove over low heat. Add a splash of beef broth if the sauce gets too thick.

You can also reheat it in the microwave in short bursts, stirring between each one.

Recipe FAQs

Can I use ground venison?

This recipe is written for diced venison that gets pounded and sliced into strips.

Ground venison will work, but the texture will be more like hamburger stroganoff. Brown the ground venison first, then continue with the sauce.

Can I make this without mushrooms?

Yes. You can leave the mushrooms out and use more onion instead.

The flavor will be a little less earthy, but the sour cream and beef broth will still make a creamy sauce.

Can I use beef instead of venison?

Yes. You can use beef strips in this recipe, but the cooking time may change depending on the cut.

Venison is leaner than beef, so the pounding and low simmer are extra helpful here.

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