Venison Stroganoff
Tender strips of venison round are braised low and slow with onion and herbs, then finished in a creamy mushroom-mustard sauce for a rich, comforting way to use your wild game harvest.
Ingredients
- 1 ½ lb. venison round, cut into strips
- Flour seasoned with salt and pepper (for dredging)
- 3 T. butter (for browning meat)
- 1 onion, chopped
- ¼ tsp. thyme
- ¼ tsp. basil
- Salt and pepper to taste
- 1 ¼ c. beef bouillon
- 1 c. sliced mushrooms
- 2 T. butter (for mushrooms)
- 2 T. flour
- 1 ½ tsp. prepared mustard
- 1 c. sour cream
- Parsley sprigs and pimento chunks, for garnish
- Cooked rice, for serving
Instructions
- Cut venison into strips and roll in flour seasoned with salt and pepper.
- Brown the meat in 3 tablespoons of butter in a skillet.
- Transfer the browned meat to an ovenproof casserole dish.
- In the same skillet, combine the chopped onion, thyme, basil, salt, pepper, and beef bouillon; heat to boiling, scraping up any browned bits from the bottom of the skillet.
- Pour the bouillon mixture over the meat in the casserole dish.
- Cover and bake at 350°F for 1 ½ hours, turning the meat once during cooking.
- While the meat bakes, fry the sliced mushrooms in 2 tablespoons of butter over medium heat for about 5 minutes.
- Stir the flour into the mushrooms, then add the liquid from the casserole (adding a little water if most of the liquid has cooked away).
- Stir constantly until the mixture thickens and comes to a simmer.
- Stir in the mustard and sour cream, and bring to a boil.
- Pour the mushroom-sour cream sauce over the baked meat and serve over cooked rice.
- Garnish with parsley sprigs and pimento chunks before serving.
Cook’s Notes
Slow-baking the venison in the bouillon mixture is key to keeping this lean meat tender rather than tough or chewy. Stir the sour cream sauce over low heat once added so it doesn’t break or curdle.
Ingredient Swaps
If venison round isn’t available, this recipe works well with beef round or elk. Cream of mushroom soup can stand in for the sour cream sauce in a pinch, though the flavor will be milder.
Serving Suggestions
Spoon the stroganoff generously over hot cooked rice or egg noodles, and pair with a simple green vegetable or side salad to round out the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed.
Common Questions
Can I make this stroganoff ahead of time?
Yes, the baked venison and sauce can be made a day ahead and reheated gently on the stove before serving over freshly cooked rice.
Why is my venison tough?
Venison is very lean, so slow braising as directed helps break down the fibers; be sure to bake the full 1 ½ hours and avoid rushing this step.
Can I freeze venison stroganoff?
You can freeze the baked meat and gravy before adding the sour cream, then thaw, reheat, and stir in the mushroom-sour cream sauce fresh for the best texture.