Steps to Prepare Ultimate 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.

To enjoy this venison dish with wine, I suggest drinking pinot noir, a Grenache/Garnacha blend, Sangiovese or a medium-bodied red table wine. Stir in sherry, tomato paste and mustard to make a smooth gravy. Just before serving, stir in sour cream and heat until bubbly.

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, venison stroganoff. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

Venison stroganoff is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Venison stroganoff is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have venison stroganoff using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Venison stroganoff:

1. Make ready 1 lb of Venison or beef.
2. Prepare 1 can of Mushroom soup.
3. Make ready 1/2 pints of Sour cream.
4. Prepare 1 lb of Fresh mushrooms.
5. Prepare 4 oz of Tomato juice.
6. Prepare 4 clove of Garlic.
7. Prepare 2 tbsp of Butter.

Serve over hot noodles, rice or potatoes. Toss venison cubes with flour to coat. Add venison, and cook until well browned, then remove and set aside. I do this while I make the spaetzle.

Instructions to make Venison stroganoff:

1. Cut meat into bite size pieces, slice mushrooms, mince garlic.
2. Brown meat in butter with garlic, salt and pepper.
3. Add mushrooms.
4. When mushrooms are cooked, add tomato juice and simmer for 30 min.
5. Add mushroom soup and sour cream, simmer for 1 hour.
6. Serve over steamed rice or bow tie noodles.
7. Mushrooms, soup and sour cream can be doubled.

Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. Remove from the pan and leave to rest, loosely covered with foil. Finely chop the parsley stalks and slice up the cornichons. Add another Tbsp. of butter to the pan and fry the venison on medium-high until browned.

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