If there’s one dish that’ll warm you to the core on a chilly evening, it’s this venison stroganoff recipe. It’s hearty, creamy, and rich with earthy mushrooms, tender slices of deer steak, and fresh herbs.
This one’s for those of us who love a little comfort food with no shortcuts and no canned creamed soup. Just delicious fresh ingredients and about 30 minutes of your time.
This happens to be one of our top easy comfort food dishes during deer season, along with my cheesy venison casserole and venison barbacoa.
Why This Venison Stroganoff Works
- Flexible cuts – Works with top round, bottom round, or backstrap. More on using these cuts in the section below.
- Built for wild game – This isn’t a generic stroganoff recipe with swapped meat. The technique is tailored for lean venison so it stays tender and flavorful.
- No canned soup – You get a creamy, rich sauce from real ingredients like heavy cream and sour cream. Canned cream of mushroom soup can make your sauce feel gummy.
- Big flavor – White wine, fresh herbs, garlic, and Dijon. It’s a proper pan sauce layered with layers of flavor.
What Cuts of Venison Are Best for Stroganoff?
The best cuts of venison for stroganoff are the same as you’d use for steaks. Just remember to slice them against the grain for the most tender bite.
- Venison Round Steaks – Top round or bottom round.
- Backstrap
- Tenderloin
Some recipes call for chunks of stew meat. Avoid this, along with any tough, sinewy cuts, unless you plan to slow cook them. This recipe is all about thinly sliced lean meat that is quickly seared to maintain tenderness. But if you’re in a pinch, it’s perfectly fine to substitute ground venison.
Ingredients You’ll Need
Here’s a list of everything you need:
- 1 lb boneless venison – Top round, bottom round, backstrap or tenderloin
- Salt + black pepper – Season along the way.
- 3 tbsp olive oil – For searing and building flavor.
- 1 tbsp butter – Adds richness to the mushrooms and onions.
- 16 oz cremini mushrooms – Thick sliced for texture.
- 1 onion – Thinly sliced.
- 2 garlic cloves – Minced.
- 1/4 cup dry white wine – For deglazing and brightness.
- 1 cup chicken, venison, or beef stock – Use what you’ve got.
- 1 cup heavy cream – For that luxurious sauce.
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary – Minced.
- 3 tbsp parsley – Chopped and folded in at the end.
- 1 tbsp Dijon mustard – Adds a subtle zing.
- 1/2 cup sour cream – To finish the sauce.
- 12 oz egg noodles – To serve.
Chef Tips for the Best Dish
- Don’t overcook the meat – Get a good sear on one side. Then pull it early. It will cook through while resting in the sauce. Cooking venison too long will make it tough and chewy.
- Use thick-cut mushrooms – This will give you texture and allow you to get a good sear on the mushrooms.
- Sour cream last – Add the sour cream after removing the pan from the heat. This keeps it from curdling and preserves the sauce’s silky finish.
- Use Heavy Cream – It may be tempting to substitute with milk. But don’t do it. The sauce will be thin and lack richness.
What to Serve With It
My family’s go-to is buttered egg noodles, but any of these are a winner.
- Creamy mashed potatoes
- Cauliflower puree
- White or wild rice
- Fried potato straws or fried onions
Storage + Reheating
Leftovers will keep in an airtight container in the fridge for 3–4 days. You can also freeze it in an airtight container for up to 3 months. Thaw overnight before reheating. Reheat gently on the stove and be sure not to overcook the venison.
More Comfort Food Recipes
- Venison Swedish Meatballs
- Creamy Corn Venison Pasta
- Venison Meatloaf with Bacon
- Venison Shepherd’s Pie
- Venison Chili
- Venison Spaghetti
Lastly, if you make this venison stroganoff recipe and enjoy it, please leave a review. I love reading about your wild game cooking experiences. If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White.
Easy Creamy Venison Stroganoff
Ingredients
- 1 pound venison backstrap or round steaks, (Sliced into 1/4 inch strips)
- Salt and ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon butter
- 16 ounces cremini mushrooms, sliced thick
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup chicken stock, (venison or beef stock work)
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- ½ cup sour cream
To Serve:
- 12 ounces egg noodles
Instructions
- Heat the olive oil in a deep-sided skillet over high heat. Once the oil starts to smoke lightly, add the venison. Season with salt and pepper. Sear on one side until nicely browned. Remove the meat from the pan and set aside.
- Lower the heat to medium-high. In the same skillet, add the mushrooms. Cook for 3 to 5 minutes or until browned. Once browned, season with salt and pepper. Lower the heat to medium. Add one tablespoon of butter to the pan. Add the onions and cook for 2 to 3 minutes while stirring. Add the garlic and cook for one minute.
- Pour in the wine and cook until nearly evaporated. Scrape and brown bits with a spoon to incorporate. Add the one tablespoon of flour and stir until incorporated. Slowly pour in the heavy cream and whisk until the flour is smooth. Bring the cream to a simmer and then add the stock.
- Add the thyme and rosemary to the pan and bring the mixture back to a slow simmer. Simmer the sauce until it has slightly thickened, about 5 to 10 minutes.
- Remove from the heat. Whisk in the sour cream and Dijon mustard. Fold in the cooked meat and fresh parsley. Season to taste with salt and black pepper. Let me meat rest in the sauce for around three minutes to heat through before serving.
NOTES
- Best cuts for venison stroganoff: Venison round steaks or backstrap work well. Leaner cuts like these stay tender if cooked quickly and not overdone.
- Don’t overcook the meat: Venison can turn tough fast—sear it just until medium-rare or medium, then let it finish gently in the sauce.
- Sour cream tip: Don’t boil the sour cream. It will split the sauce.
- Mushroom upgrade: Cremini mushrooms offer a deeper, earthy flavor, but shiitake or wild mushrooms (like chanterelles or morels) are a great seasonal twist.
- No wine? You can substitute brandy.
2 thoughts on “Easy Creamy Venison Stroganoff”
Amazing! Meet is very tender and creamy, also not Gamie at all. Definitely reccomend! Instructions are pretty easy to follow. I made one withour flour and it still turned out so good.
Glad you enjoyed it!