Venison Stroganoff
This venison stroganoff recipe is simple to make and tastes oh so good. The trick is having sour cream and mushrooms on hand. Any edible mushrooms will work in this, but it's classical made with white button mushrooms. I suspect that morels or wild edible mushrooms will work well.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Keyword: mushrooms, sour cream, stroganoff, venison
Servings: 2 persons
Author: MH Bonham
- 1 tsp garlic powder
- 1/2 tsp nutmeg ground
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1/4 cup flour
- 4 tbsp butter
- 1 lb venison round steak cut into cubes
- 8 ounces sliced mushrooms
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tbsp beef bouillon
- 1 cup sour cream
- 3 cups cooked rice or noodles
Mix garlic powder, salt, pepper, nutmeg, and flour in bowl
Add venison round and coat thoroughly
Heat butter in deep frying pan on medium heat until melted
Add venison and flour mixture to pan
Add mushrooms
Cook until meat is brown and flour makes a paste
Add water, Worcestershire sauce, and bouillon, and stir to mix well
Cook on medium about 20 minutes or until sauce thickens, stirring frequently
Add sour cream and heat until bubbly
Serve over rice or noodles