Classic Venison Stroganoff Recipe

This classic venison stroganoff recipe is a delicious and hearty Russian dish that has been adapted to include venison meat. Tender venison strips are cooked in a creamy mushroom sauce and served over egg noodles or rice. The dish is full of flavor, with the combination of tender venison, earthy mushrooms, and a tangy sour cream sauce. It is the perfect comfort food for a cold winter night.

Ingredients

• 1 pound venison, cut into thin strips
• 1 onion, thinly sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• Salt and pepper, to taste
• Cooked egg noodles or rice, for serving
• Fresh parsley, chopped, for garnish

Directions

1. In a large skillet, melt the butter over medium heat.
2. Add the venison strips and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and mushrooms. Cook until softened and browned.
4. Add the minced garlic and cook for another minute.
5. Pour in the beef broth and deglaze the skillet, scraping up any browned bits from the bottom.
6. Stir in the Worcestershire sauce and Dijon mustard.
7. Return the cooked venison to the skillet and simmer for 10 minutes, allowing the flavors to meld.
8. Stir in the sour cream and season with salt and pepper.
9. Cook for an additional 5 minutes, until the sauce thickens slightly.
10. Serve the venison stroganoff over cooked egg noodles or rice.
11. Garnish with freshly chopped parsley.

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