I am always looking for new venison recipes so the family doesn’t get bored with the same old venison recipes. Check out my Venison Gyros. This year, husband has made deer chili and deer jerky which are some of our favorite recipes. Tonight, I decided to try a Venison Stroganoff. It was great comfort food dish for a cold winter night.
Boneless venison steak
I used boneless steak. I trimmed off the excess fat then cut the steaks into bite size pieces. While the meat cooked, I cut up the celery and onion. I chose to serve penne pasta with the stroganoff. So while both the meat and the vegetables were cooking, I started my pasta.
The recipe states to cook the venison approximately 30 minutes or until the liquid is reduced by half. My liquid reduce in about 15 to 20 so watch your liquid closely. I almost didn’t have enough liquid to make my sauce.
Overall, the family really enjoyed this dish. There were not any leftovers. I would definitely make it again. If you have any favorite venison recipes, please share!
The recipe came from “Hunting Rewards, Member’s Game Recipes” published by the North American Hunting Club. Contributed by Norm Maxwell of Manchester, MI.
Laura’s Venison Stroganoff
1 1/2 lbs. boneless venison steak or chops
1 stick butter (8T.), divided
1 cup of wine or beer
1/2 cup ketchup
2 T. Italian seasoning blend
1 T. pepper
1 T. Miracle Blend salt or 1 1/2 tsp. plain salt
4 ribs celery, sliced
1 medium onion, chopped
1 1/2 cups fresh mushrooms, sliced, or 2 (8oz.) cans sliced mushrooms
3 T. cornstarch blended with 1 cup cold water
1 to 1 1/2 cups sour cream
Hot cooked rice or pasta
Cut venison in small, bite-sized pieces, trimming away all fat. Melt 4 tablespoons butter in large skillet and brown venison lightly on one side. Turn meat and add wine, ketchup, Italian seasoning, pepper, and salt blend. Cook over medium heat, stirring occasionally, for about 30 minutes or until wine mixture has reduced about half of original volume. While meat cooks, sauté celery, onion, and mushrooms in remaining 4 tablespoons butter in a separate skillet until tender-crisp, remove from heat and set aside.
When wine has reduced to about half-volume, add cornstarch slurry, stirring constantly. Cook, stirring frequently, until sauce thickens, about 10 minutes. Stir in cooked mushroom mixture, then gently stir in sour cream and heat briefly (do not boil). Serve with rice or pasta.
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