Venison Stroganoff — Classic Comfort Food Made With Wild Game
🦌 The Story Behind This Recipe
When my kids were younger, getting them to eat anything 'wild' was a battle. My oldest, now 17, went through years of 'I don't want deer.' This stroganoff fixed that at age 11. The creamy mushroom sauce, the egg noodles — it looked and smelled like what he was familiar with. He had no idea it was venison until three bites in when he asked for more. We made a deal: he'd try everything I cooked once, and I'd never force him to finish it. He's never NOT finished this dish. He now texts me asking me to make it when he comes home from college.
📊 Ingredients — Scalable for Any Group Size
| Ingredient | For 2 People | For 5 People | For 10 People |
|---|---|---|---|
| Venison steak (thinly sliced) or ground venison | 300g (10 oz) | 750g (1.65 lbs) | 1,500g (3.3 lbs) |
| Cremini or button mushrooms sliced | 150g (5 oz) | 375g (13 oz) | 750g (1.6 lbs) |
| White onion diced | 80g (½ medium) | 200g (1 large) | 400g (2 large) |
| Garlic cloves minced | 2 cloves | 5 cloves | 10 cloves |
| Sour cream | 100g (⅓ cup) | 250g (1 cup) | 500g (2 cups) |
| Beef or venison broth | 250ml (1 cup) | 625ml (2½ cups) | 1,250ml (5 cups) |
| Dijon mustard | 10g (2 tsp) | 25g (1½ tbsp) | 50g (3 tbsp) |
| Worcestershire sauce | 10ml (2 tsp) | 25ml (5 tsp) | 50ml (3½ tbsp) |
| All-purpose flour | 15g (2 tbsp) | 37g (5 tbsp) | 75g (10 tbsp) |
| Butter | 30g (2 tbsp) | 75g (5 tbsp) | 150g (10 tbsp) |
| Egg noodles (dry) | 150g (5 oz) | 375g (13 oz) | 750g (1.6 lbs) |
| Salt and pepper | Season to taste | Season to taste | Season to taste |
| Fresh parsley for garnish | 5g (1 tbsp) | 12g (3 tbsp) | 25g (6 tbsp) |
👨🍳 Step-by-Step Instructions
- 1
Cook egg noodles according to package directions. Drain and toss with a little butter to prevent sticking. Set aside.
- 2
Season venison slices generously with salt and pepper. If using ground venison, brown and drain first.
- 3
Melt butter in large skillet over high heat. Sear venison strips in batches, 1–2 minutes per side. Don't cook through — just sear. Remove and set aside.
- 4
In the same pan, sauté mushrooms over high heat until golden brown, about 4 minutes. Add onions, cook 3 minutes. Add garlic, cook 1 minute.
- 5
Sprinkle flour over vegetables. Stir and cook 1 minute. This creates the sauce base.
- 6
Add broth, Worcestershire, and mustard. Stir and bring to a simmer. Cook 5–8 minutes until sauce thickens.
- 7
Reduce heat to low. Return venison to pan. Stir in sour cream — do not boil after adding sour cream or it will separate.
- 8
Season with salt and pepper. Serve immediately over egg noodles. Garnish with fresh parsley.
🏹 Hunter's Tips
- →Use tenderloin scraps or thin-cut hindquarter for this recipe — pieces that aren't quite steak-sized are perfect
- →Don't add the sour cream when the heat is too high — it will break and look grainy. Low heat only.
- →Wild mushrooms foraged from the woods (chanterelle, hen of the woods) take this dish to another level entirely
- →Ground venison works just as well as sliced — brown it fully first, drain the fat, then proceed from step 3
🍽️ Serve With
- •Wide egg noodles
- •Mashed potatoes instead of noodles
- •Steamed green beans
- •Crusty bread for the sauce
🥡 Leftovers
Reheat gently over low heat — high heat will break the sour cream sauce. Add a splash of broth if too thick. Excellent for lunch the next day.