You put in the miles, the patience, and the skill to bring home that prized venison.
Now, let’s transform that hard-earned bounty into a hearty and satisfying meal. Forget the same old preparations – this Venison Stroganoff recipe is a classic for a reason, turning your wild game into a rich and flavorful dish perfect for fueling up after a day in the woods.
Venison Stroganoff
This is our traditional venison stroganoff and is sure to become a family favorite wild game recipe. Juicy strips of venison and chunks of mushrooms smothered in rich beef gravy sauce makes this venison recipe - yummy!
Ingredients
- 1 ½ lb. venison round
- 1 ¼ c. beef bouillon steak
- 1 c. sliced mushrooms
- Flour seasoned with salt
- 2 T. butter & pepper
- 2 T. flour
- 3 T. butter
- 1 ½ tsp. prepared mustard
- 1 onion chopped
- ¼ tsp. basil
- 1 c. sour cream
- ¼ tsp. thyme
- Parsley sprigs & pimento chunks
- Salt & pepper to taste
Instructions
- Cut venison into strips.
- Roll meat in seasoned flour.
- Brown meat in 3 tablespoons flour in a skillet.
- Transfer browned meat to an ovenproof casserole.
- Place the onion, thyme, basil, salt and pepper in the skillet with the beef bouillon and heat to boiling.
- Scrape the skillet bottom to loosen any meat particles, then pour mixture over meat.
- Cover the casserole and bake at 350 degrees for 1 ½ hours, turning once.
- In a skillet, fry mushrooms over medium heat in 2 tablespoons butter for 5 minutes.
- Stir in flour, then add liquid from the casserole (add a little water if most of the liquid has cooked away).
- Stir constantly until the mixture cooks and thickens.
- Add mustard and sour cream and bring to a boil.
- Pour over meat and serve over cooked rice.
- Garnish with parsley and pimento. Serves 4