From-Scratch Venison Stroganoff

From-Scratch Venison Stroganoff

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 40 m
cybes
Recipe by  cybes

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

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Reviews (7)

Rate This Recipe
Jamie
15

Jamie

This was fabulous! I really liked it, it was so quick and easy. I used the crockpot because I had a pie in the oven and it turned out wonderful. I did not have an onion on hand so I used some dry, minced onion - never the same - and used minced garlic instead of powder. I think this recipe is a 5 but my husband said 3, he thought it was good but missing something - an onion perhaps? Loved the recipe, I have two deer in the freezer so I will definitely use it again. I do not feel that it would serve 8 though - at least not in this house!

Edna
14

Edna

My husband is the venison eater in the family and he said it was very good. I served it with brown rice and it was a very hearty winter meal. I used the oven method for cooking and followed the recipe exactly. I did have to add some water part way thru cooking because it seemed to be thickening up a bit to much. Simple tasty meal that I will make again.

Christina G
8

Christina G

Pretty good use for venison. Reduces the gamey flavor. I used 1/2 the amount of oil & 1/2 the sour cream (also light sour cream) to cut the calories down even further, and I cooked it in my crockpot. I also added a little crushed red pepper since my husband likes food spicy. Served it over noodles.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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