Recipe of Favorite Venison Stroganoff

Venison Stroganoff. 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.

Stir in sherry, tomato paste and mustard to make a smooth gravy. Just before serving, stir in sour cream and heat until bubbly. Serve over hot noodles, rice or potatoes.

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, venison stroganoff. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Venison Stroganoff is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Venison Stroganoff is something that I’ve loved my whole life.

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.

To begin with this recipe, we have to prepare a few ingredients. You can cook venison stroganoff using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Venison Stroganoff:

1. Make ready 1.5 pounds of venison tenderloin cubed. Or meat of your choice.
2. Make ready 2/3 cup of sour cream.
3. Make ready 3 tbsp of butter.
4. Take 2 tbsp of olive oil.
5. Prepare 10 oz of mushrooms sliced.
6. Get 1 of lg onion.
7. Take 2 tbsp of dijon mustard.
8. Take to taste of S/P.
9. Make ready 2 cups of beef broth.
10. Get of Chives if wanted.

Toss venison cubes with flour to coat. Add venison, and cook until well browned, then remove and set aside. Beef stroganoff is a classic, and it works equally as well with wild game. To enjoy this venison dish with wine, I suggest drinking pinot noir, a Grenache/Garnacha blend, Sangiovese or a medium-bodied red table wine.

Instructions to make Venison Stroganoff:

1. Brown meat in skillet with tbsp of butter and 2 tbsp olive oil, while that's browing start the water for egg noodles,when water comes to a boil add noodles.
2. Sautee onions and mushrooms with remaining 2 tbsp butter until mushrooms are golden in color. Take off heat and set aside.
3. If you want, drain excess liquid from meat(I personally do)and mix in all other ingredients, including the onions and mushrooms to the meat and stir.
4. Make a flour slurry to thicken, 4 tbsp of flour with 4-6 oz of warm water. Whisk until blended, then add to meat and other ingredients and stir..
5. Bring meat and other ingredients to a slow boil medium high heat for about 15 mins, add noodles mix together and serve. Enjoy.

I do this while I make the spaetzle. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. Add another Tbsp. of butter to the pan and fry the venison on medium-high until browned. Add the onion, garlic, and mushroom mixture back to the pan and mix.

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