THICK AND RICH VENISON STROGANOFF
A rich, creamy venison stroganoff. This recipe uses a roux to create a gravy that is thick and rich. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by grncreek
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
- Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
- Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
- Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 9.5 g, Cholesterol 120.3 mg, Fat 19 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 9.6 g, Sodium 741.5 mg, Sugar 2.2 g
VENSION STROGANOFF WITH SPATZLE
My version of venison stroganoff relies good, fresh mushrooms, shallots, a splash of Madeira wine, and both fresh dill and a rarer ingredient, dill pollen, which you can omit if you can't find it. As for the dairy, butter is the fat and sour cream is the sauce. Can you loosen it with some heavy cream? You bet. Sometimes I do, sometimes I don't. I did not in the photo.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
- Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
- To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
- Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
- Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
- Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.
Nutrition Facts : Calories 806 kcal, Carbohydrate 57 g, Protein 63 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 290 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
FROM-SCRATCH VENISON STROGANOFF
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.
Provided by cybes
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
- Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
- Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g
VENISON STROGANOFF
This is an easy and very good recipe that my family loves, cooked with venison.
Provided by Cathy
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g
GROUND VENISON STROGANOFF
Rich and creamy venison stroganoff made with ground venison, mushrooms, onions, and lots of flavor! Hearty! Ready in less than 30 minutes.
Provided by Anne Clark
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Place a deep pan (or cast-iron skillet) on the stove. Over medium to medium-high heat, add the olive oil. Add the ground venison and break it down into small pieces with a spatula. Add garlic and onions. Stir and sauté until the onions are translucent and the venison is no longer pink. Add the mushrooms and sauté for another 5 minutes.
- Sprinkle in the flour and stir until fully mixed in. Be sure to break up any lumps that may form.
- Add the beef broth, whipping cream, Worcestershire sauce, salt and black pepper, and bring to a simmer. Turn the heat to low and simmer for an additional 5 minutes.
- Remove from the heat, add in the sour cream, and stir well to combine. Taste for flavor and add more seasoning if desired. Place some hot, cooked egg noodles on your plate and top with the best venison stroganoff!
Nutrition Facts : Calories 507 kcal, Carbohydrate 12 g, Protein 31 g, Fat 38 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 685 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
VENISON STROGANOFF
Got a freezer full of venison? This creamy, earthy stroganoff skillet transforms lean ground venison into a delicious and unexpected dinner in about half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt butter over medium-high heat. Add venison; cook 5 to 7 minutes, stirring frequently, until browned. Using slotted spoon, transfer to medium bowl. Add mushrooms to skillet; cook 5 to 7 minutes, stirring frequently, until softened. Return venison to skillet.
- Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in spinach; cook until wilted.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 9 g, TransFat 0 g
VENISON STEAKS WITH STROGANOFF SAUCE & SHOESTRING FRIES
Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce
Provided by James Martin
Categories Dinner, Main course
Time 55m
Number Of Ingredients 14
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.
Nutrition Facts : Calories 719 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium
SLOW COOKER VENISON STROGANOFF
My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.
Provided by Angie Fuller
Categories Meat and Poultry Recipes Game Meats Venison
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
- Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
- Set slow cooker on Low, and cook for 8 to 10 hours.
- Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 33.6 g, Cholesterol 113.1 mg, Fat 14.5 g, Fiber 5.9 g, Protein 36.3 g, SaturatedFat 6.5 g, Sodium 281.8 mg, Sugar 3.2 g
BEEF OR VENISON STROGANOFF
This was originally called "freezer stroganoff" on a recipe card, but it never makes it to the freezer! If you want to do OAMC with this, just stop before adding the milk and sour cream and freeze up to four months.
Provided by Kaarin
Categories Deer
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 1/2 inch wide strips about 1 1/2 inches long.
- Saute mushrooms, onion and garlic in butter in a large skillet until tender, not brown. Remove from pan.
- Brown steak in the same pan.
- Mix the water, bouillon, salt, worcestershire and paprika; add to skillet and heat to boiling.
- Cover and simmer 5 minutes.
- Mix the water and flour until smooth. Stir into the skillet. Add the vegetables and cook 1 minute, stirring constantly.
- Add the milk and sour cream to the skillet and heat, stirring smooth. Do not boil.
- We serve over mashed potatoes or egg noodles.
Nutrition Facts : Calories 454, Fat 34.5, SaturatedFat 17.3, Cholesterol 114.5, Sodium 447.1, Carbohydrate 10.4, Fiber 0.8, Sugar 1.8, Protein 25.6
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