Venison Stroganoff with Homemade Creamy Sauce
A rich and creamy venison stroganoff made with top round, bottom round, or backstrap. Sautéed mushrooms, fresh herbs, Dijon, and sour cream build deep flavor without overpowering the wild game. Serve over egg noodles for a comforting, hunter-friendly dinner.
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 tablespoon all purpose flour
- 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
Sear the venison:
- 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.
Start the sauce:
- 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.
Finish the sauce:
- 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 the 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.
- Slice the venison thin. Cut it into about 1/4-inch strips and slice against the grain so it stays tender. Round steaks or backstrap work best here.
- Sear the meat fast. Get the skillet very hot, brown the venison on one side, then pull it out early. It finishes warming in the sauce, and overcooking is the fastest way to make venison stroganoff tough.
- Brown the mushrooms well. Cook the mushrooms until they take on color, then add the onion, butter, and garlic. That step adds depth to the sauce.
- Simmer the sauce gently. After the cream, stock, and herbs go in, keep it at a slow simmer for about 5 to 10 minutes, just until it thickens slightly.
- Add sour cream off the heat. Remove the pan from the heat before whisking in the sour cream and Dijon. Boiling after that can split the sauce.
Nutrition
Calories: 957kcal | Carbohydrates: 76g | Protein: 54g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 255mg | Sodium: 268mg | Potassium: 1411mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 9mg | Calcium: 150mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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