Venison Stroganoff

Venison Stroganoff

65
Cathy 0

"This is an easy and very good recipe that my family loves, cooked with venison."

Ingredients 45 m {{adjustedServings}} servings 772 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 85.9g
  • 28%
  • Protein:
  • 40.4 g
  • 81%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 1072 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Tips & Tricks
Simple Ham and Squash Spaghetti

See how to make creamy smoked ham and butternut squash spaghetti.

Slow Cooker Chicken Stroganoff

See how to make an incredibly simple chicken stroganoff in your slow cooker.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 65

  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Chris B.
1/20/2007

I'm an avid hunter and have been making a version of this recipe for years. I like to lightly dust venison backstraps medallions (1/4" thick) in flour, then follow the recipe as is. I also do add a touch of dry sherry during the browning process to really give it a kick. Delicious and heathly meal. Enjoy!

Tammy
4/20/2003

I'm always looking for something new for all that deer meat my husband brings home...this was very good. I served it over mini penne pasta. The only thing I might do differently is used reduced sodium soup.

Sarah D.
11/19/2007

With a few changes this recipe is wonderful! I used 'golden mushroom soup' instead of other (it makes a big difference), two heaping spoonfuls of sour cream 30 min before serving instead of other, and a can of sliced mushrooms all in the crock pot. Kept other stuff the same. Excellent over wide egg noodles!